Shaoxing Testing Institute of Quality Technical Supervision

Shaoxing, China

Shaoxing Testing Institute of Quality Technical Supervision

Shaoxing, China
SEARCH FILTERS
Time filter
Source Type

Peng Q.,Shaoxing University | Xu X.,Shaoxing University | Xing W.,Shaoxing University | Hu B.,Shaoxing University | And 8 more authors.
Innovative Food Science and Emerging Technologies | Year: 2016

Chinese kaoliang spirit (CTKS) is a popular liquor within the Yue nation with a history dating back 2500. years. However, fraudulent practices have occurred during its commercialization, including the production and sale of adulterated spirits that have been aged differently. Here, a gas-chromatography-flash electronic nose technique was combined with chemometric analysis to develop a rapid method for the discrimination of CTKS of various ages. Models for discrimination were developed using principal component analysis and discriminant factor analysis. We also investigated the volatile organic compounds in CTKS to determine differences between samples of different ages. The electronic nose technique combined with chemometric methods may be used for fingerprinting to authenticate CTKS and protect the quality and prestige of this product. © 2017 Elsevier Ltd.


Gong J.,Zhejiang University | Gong J.,Zhejiang University of Science and Technology | Gong J.,Shaoxing Testing Institute of Quality Technical Supervision | Shan Z.,Zhejiang Tapai Shaoxing Wine Co. | And 5 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2017

The aim of the present work was to obtain the changing of free amino acids and γ-aminobutyric acid (GABA) in the process of the Chinese rice wine fermentation, total sugar, alcohol, and total acid were also investigated. The results showed that free amino acids and GABA increased slowly at primary fermentation and in the early period of the post-fermentation, increased rapidly in the later period of the post-fermentation of the manual Chinese rice wine. Total sugar decreased significantly at primary fermentation; At the end of the primary fermentation, alcohol and total acid have reached the half at the end of fermentation. With the decreasing of total sugar and increasing of total acid and alcohol, the yeast autolyzed constantly, so as to make the contents of common free amino acids and GABA increased rapidly. At the end of the fermentation, content of GABA was 120.555 mg/L, the free essential amino acids 2 825.656 mg/L, total free amino acids 7 397.065 mg/L, total sugar 6.757 g/L, alcohol 18.417%, and total acid 6.16 g/L. © 2017, Editorial Office of Journal of CIFST. All right reserved.


Shen F.,Zhejiang University | Ying Y.B.,Shaoxing Testing Institute of Quality Technical Supervision | Xu H.R.,Shaoxing Testing Institute of Quality Technical Supervision | Li B.B.,Shaoxing Testing Institute of Quality Technical Supervision
Transactions of the ASABE | Year: 2011

It is well known that wine quality and value are closely related to the organoleptic characteristics developed during the aging process. Therefore, the correct characterization of wine aging status is of great commercial and scientific interest. In this study, Fourier transform near-infrared (FT-NIR) spectroscopy has been applied as a rapid tool for discrimination of different aging times (3, 9, 15, 21, 27, and 33 months) of Chinese rice wines aged in ceramic pots. The chemical compositions of rice wines were also determined to investigate the difference between samples of various aging times. Discrimination analysis was then carried out by principal component analysis (PCA), linear discriminant analysis (LDA), and partial least squares discriminant analysis (PLS-DA). The overall correct classification rates obtained by LDA and PLS-DA in the prediction were both 96.7%. The results demonstrate that NIR spectroscopy may be suitable for the identification of aging status of Chinese rice wine. © 2011 American Society of Agricultural and Biological Engineers ISSN 2151-0032.


Shen F.,Zhejiang University | Li F.,Zhejiang University | Liu D.,Zhejiang University | Xu H.,Zhejiang University | And 2 more authors.
Food Control | Year: 2012

Wine ageing status identification is of great commercial and scientific interest, as wine quality and value are closely related to the organoleptic characteristics developed during the ageing process. In this study, Chinese rice wines from three well-known wineries (" Guyuelongshan", "Kuaijishan" and "Pagoda") were analyzed for 21 chemical parameters, including six conventional parameters, five sugars, lactic acid and nine macro-elements. Then the experimental data were subjected to multivariate statistical analysis to predict and classify samples of different ageing status (3, 9, 15, 21, and 33 months). Systematic differences between samples were revealed by a two-way analysis of variance (ANOVA) and principal component analysis (PCA). Discrimination model built by forward stepwise linear discriminant analysis (LDA) based on the 16 selected parameters achieved 88.5% accuracy in leave-one-out (LOO) cross-validation. The most five discriminant variables were Zn, Mn, alcohol, Cu and Al, respectively. When the discrimination was performed on the samples from each winery, the classification accuracy in LOO cross-validation was 97.7%, 91.1% and 78.0%, respectively. The results demonstrated that these chemical parameters have the potential to enable the authentication of ageing status of rice wine. © 2011 Elsevier Ltd.


Xu J.,Lanzhou University of Technology | Chen J.,ShaoXing Testing Institute of Quality Technical Supervision | Yang S.,Lanzhou University of Technology | Zhang L.,Lanzhou University of Technology | Lu J.,China National Erzhong Group Co.
International Journal of Nanoparticles | Year: 2010

Copper nanoparticles are prepared by electrochemical method with various current density in emulsion containing sodium dodecyl sulfate, tween80, dodecyl mercaptan, CuSO4·5H2O. The resulting copper nanoparticles are investigated by XRD, TEM and FT-IR. The result shows that great changes have taken place in the size, the dispersibility, and the distribution of particles size as the current density goes up. According to analysis, it can be found that the copper nanoparticle can be obtained in smaller size, better dispersibility and narrower distribution of particle size under the current density of 0.01 A/cm2. At the same time, current density eventually affects the size of the nanoparticles as well as overpotential and the size of water droplet. © 2010 Inderscience Enterprises Ltd.


Shen F.,Zhejiang University | Shen F.,Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture | Wu J.,Shaoxing Testing Institute of Quality Technical Supervision | Ying Y.,Zhejiang University | And 3 more authors.
Food Chemistry | Year: 2013

Discrimination of Chinese rice wines from three well-known wineries ("Guyuelongshan", "Kuaijishan", and "Pagoda") in China has been carried out according to mineral element contents in this study. Nineteen macro and trace mineral elements (Na, Mg, Al, K, Ca, Mn, Fe, Cu, Zn, V, Cr, Co, Ni, As, Se, Mo, Cd, Ba and Pb) were determined by inductively coupled plasma mass spectrometry (ICP-MS) in 117 samples. Then the experimental data were subjected to analysis of variance (ANOVA) and principal component analysis (PCA) to reveal significant differences and potential patterns between samples. Stepwise linear discriminant analysis (LDA) and partial least square discriminant analysis (PLS-DA) were applied to develop classification models and achieved correct classified rates of 100% and 97.4% for the prediction sample set, respectively. The discrimination could be attributed to different raw materials (mainly water) and elaboration processes employed. The results indicate that the element compositions combined with multivariate analysis can be used as fingerprinting techniques to protect prestigious wineries and enable the authenticity of Chinese rice wine. © 2013 Elsevier Ltd. All rights reserved.


Shu J.,Zhejiang University | Liu D.,Zhejiang University | Jiang T.,Shaoxing Testing Institute of Quality Technical Supervision | Li B.,Shaoxing Testing Institute of Quality Technical Supervision | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

According to the contents of H2O, alcohol, pH, main volatile compounds and organic acids in rice wine, we built up the simple model of rice wine. Following the change of ultrasonic power, the contents of main volatile compounds and organic acids in model rice wine were analyzed. The results showed that the increase of the ultrasonic power accelerated the rate of esterification reaction, which improved the content of ethyl lactate. It also increased the rate of oxidation and esterification reaction on benzene ethanol, which decreased the content of it, and formed some of phenylacetaldehyde, phenylacetic acid and ethyl phenylacetate. It might also promote the volatilization of ethyl acetate, isobutanol, isoamyl alcohol.


Liu Z.,Zhejiang University | Liu Z.,Shaoxing Testing Institute of Quality Technical Supervision | Feng G.,Zhejiang University | Pan C.,Zhejiang University | And 4 more authors.
Cuihua Xuebao/Chinese Journal of Catalysis | Year: 2012

Biomass is a promising alternative for sustainable supply of precious intermediates and fine chemicals to the chemical industry. Lactic acid (2-hydroxypropanoic acid) and its related alkyl lactates are widely used in chemicals, food, pharmaceuticals, and cosmetic products. A study of the liquid-phase conversion of biomass-derived carbohydrates directly to methyl lactate catalyzed by Sn-MCM-41 and SnO 2/SiO 2 in subcritical methanol is presented. With glucose as substrate, methyl lactate yield reached 40.3% under the optimal reaction conditions. Fresh and used catalysts were characterized by X-ray diffraction, N 2 adsorption-desorption, transmission electron microscopy, infrared spectroscopy with pyridine adsorption, and NH 3 temperature-programmed desorption techniques. Methyl lactate yield was closely related to reaction temperature, reaction time, and the acidic site amount of catalysts. The catalysts were active and can be reused without significant decrease in the catalytic activity after being used for five recycles. The mesoporous structure and acid sites of the reused catalysts did not change much and the leaching of Sn was less than 0.15%. They were easy and relatively rapid synthesis, operational simplicity, reusability, and safe handling.


Shen F.,Zhejiang University | Ying Y.,Zhejiang University | Li B.,Shaoxing Testing Institute of Quality Technical Supervision | Zheng Y.,Shaoxing Testing Institute of Quality Technical Supervision | Zhuge Q.,Shaoxing Testing Institute of Quality Technical Supervision
Food Chemistry | Year: 2011

Discrimination of Chinese rice wines according to ageing time and brand using amino acid profiles was presented in this study. Free amino acids (16) in 98 rice wines were simultaneously determined using high-performance liquid chromatograph-diode array detection (HPLC-DAD). Then the experimental data was subjected to multivariate analysis. Principal component analysis (PCA) was employed to differentiate samples from various ageing times (3, 9, 11 and 15 months) and brands ("pagoda", "kuaijishan", and "guyuelongshan"). Partial least square discriminant analysis (PLS-DA) and full (leave-one-out) cross-validation were used to develop classification models. The overall correct classification rate for different ageing times and brands was 99.7% and 94.9%, respectively. The proposed method shows an effective strategy for the detection of mislabelling of rice wines. © 2011 Elsevier Ltd. All rights reserved.


Shen F.,Zhejiang University | Niu X.,Zhejiang University | Yang D.,Zhejiang University | Ying Y.,Zhejiang University | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

Chinese rice wine is abundant in amino acids. The possibility of quantitative detection of 16 free amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine) in Chinese rice wine by Fourier transform near-infrared (NIR) spectroscopy was investigated for the first time in this study. A total of 98 samples from vintage 2007 rice wines with different aging times were analyzed by NIR spectroscopy in transmission mode. Calibration models were developed using partial least-squares regression (PLSR) with high-performance liquid chromatography (HPLC) by postcolumn derivatization and diode array detection as a reference method. To validate the calibration models, full cross (leave-one-out) validation was employed. The results showed that the calibration statistics were good (r cal > 0.94) for all amino acids except proline, histidine, and arginine. The correlation coefficient in cross validation (rcv) was >0.81 for 12 amino acids. The residual predictive deviation (RPD) value obtained was >1.5 in all amino acids except proline and arginine, and it was >2.0 in 6 amino acids. The results obtained in this study indicated that NIR spectroscopy could be used as an easy, rapid, and novel tool to quantitatively predict free amino acids in Chinese rice wine without sophisticated methods. © 2010 American Chemical Society.

Loading Shaoxing Testing Institute of Quality Technical Supervision collaborators
Loading Shaoxing Testing Institute of Quality Technical Supervision collaborators