本文選題：酒殘留物 + 有機(jī)酸��； 參考：《西北大學(xué)》2017年碩士論文

【摘要】：酒是人類社會(huì)中常見的一種發(fā)酵飲料。在考古遺存中往往能夠發(fā)現(xiàn)酒殘留物,而對(duì)它們的檢測(cè)和識(shí)別是目前國(guó)際考古研究中的熱點(diǎn)和難點(diǎn)問題之一,亟需采用科學(xué)分析方法開展研究工作。本論文首先回顧和梳理了酒類遺存的發(fā)現(xiàn)和研究進(jìn)展,認(rèn)為酒殘留物研究目前缺乏基礎(chǔ)性和系統(tǒng)性研究,特別是針對(duì)我國(guó)流行的糧食酒的識(shí)別和分析方法尚未建立成熟的分析測(cè)試流程。以此為切入點(diǎn),本研究提出了多種酒液入手,結(jié)合模擬老化實(shí)驗(yàn),利用簡(jiǎn)便易行的生物標(biāo)記物法,來(lái)分析和識(shí)別各類酒殘留物,進(jìn)而選擇目前酒類研究中最流行且可靠的成分——有機(jī)酸展開探究,并新開展對(duì)酒中蛋白質(zhì)成分的檢測(cè)和識(shí)別方法的探索。繼而,本研究以不同原料和工藝的現(xiàn)代酒液、模擬老化陶器吸附酒殘留物和考古出土酒殘留物為實(shí)驗(yàn)對(duì)象,利用液相色譜技術(shù)(HPLC)和氣質(zhì)聯(lián)用技術(shù)(GC-MS),建立一套基于有機(jī)酸初判酒類遺存、結(jié)合蛋白質(zhì)細(xì)化釀酒原料的酒殘留物檢測(cè)方法和分析體系,并有效應(yīng)用于考古樣品的研究中。本文主要結(jié)論如下:(1)通過優(yōu)化實(shí)驗(yàn)參數(shù)條件,試驗(yàn)HPLC對(duì)酒中9種有機(jī)酸的分離效果和辨識(shí)度,建立液相色譜快速定性檢測(cè)酒殘留物中有機(jī)酸的分析方法。(2)通過檢測(cè)現(xiàn)代酒液和模擬老化酒殘留物的有機(jī)酸發(fā)現(xiàn),草酸、丙酮酸、L-蘋果酸、乳酸和酒石酸為5種相對(duì)穩(wěn)定的有機(jī)酸,乳酸和酒石酸分別對(duì)黃酒和葡萄酒的指向性較強(qiáng),可為初判殘留物是否為酒類遺存提供依據(jù)。(3)通過實(shí)驗(yàn)評(píng)估,建立固相萃取結(jié)合GC-MS定量檢測(cè)酒殘留物中蛋白質(zhì)的分析方法,該法取樣量少、快速準(zhǔn)確、靈敏度高、重現(xiàn)性好,可實(shí)現(xiàn)不同種類酒液及殘留物的蛋白質(zhì)水解氨基酸組分定性定量分析。(4)通過分析不同釀酒原料組成蛋白質(zhì)氨基酸的成分和含量差異,建立酒殘留物的蛋白數(shù)據(jù)庫(kù),利用主成分分析法構(gòu)建四種判別方法,用于酒殘留物成分的判別。(5)基于建立的有機(jī)酸和蛋白質(zhì)方法檢測(cè)古酒殘留物,結(jié)合成分特征和判別方法綜合分析樣品屬性,認(rèn)為新豐漢墓等出土殘留物有可能為糧食酒,從而實(shí)現(xiàn)了有機(jī)酸和蛋白質(zhì)檢測(cè)方法在古酒殘留物研究中的應(yīng)用。
[Abstract]:Wine is a common fermented beverage in human society. Wine residues are often found in archaeological remains, and the detection and identification of them is one of the hot and difficult problems in the international archaeological research at present, it is urgent to use scientific analytical methods to carry out research work. In this paper, the discovery and research progress of wine remains are reviewed and reviewed, and it is concluded that there is no basic and systematic study on wine residues at present. In particular, the identification and analysis method of the popular grain wine in China has not yet established a mature analytical and testing process. As a starting point, this study proposed a variety of liquor starting, combined with simulated aging experiments, using a simple and convenient biomarker method to analyze and identify all kinds of wine residues. Then, the most popular and reliable component of alcohol research, organic acid, was selected to explore the detection and recognition of protein components in wine. Then, in this study, the different raw materials and technology of modern liquor, simulated aging pottery adsorbed wine residues and archaeologically unearthed wine residues as the experimental object. A method and an analytical system for the detection of wine residues based on organic acids and protein refined raw materials were established by means of liquid chromatographic technique (HPLC) and GC-MSG, which were effectively applied to the study of archaeological samples. The main conclusions of this paper are as follows: (1) by optimizing the experimental parameters, the separation and identification of nine organic acids in wine by HPLC were studied. To establish a rapid and qualitative method for the determination of organic acids in wine residues by liquid chromatography. (2) by detecting organic acids in modern liquor and simulated aging wine residues, oxalic acid, pyruvate and L-malic acid were found. Lactic acid and tartaric acid are five relatively stable organic acids. Lactic acid and tartaric acid have strong directivity to rice wine and wine respectively. A method for quantitative determination of protein in wine residues by solid phase extraction (SPE) combined with GC-MS was established. The method was rapid, accurate, sensitive and reproducible. The protein hydrolyzed amino acid components of different kinds of liquor and residues can be realized qualitatively and quantitatively. The protein database of wine residues can be established by analyzing the composition and content difference of protein amino acids composed of different wine raw materials. Four discriminant methods were constructed by principal component analysis (PCA), which were used to distinguish the components of wine residues. (5) based on the established organic acid and protein methods, the ancient wine residues were detected, and the properties of the samples were analyzed synthetically by combining the characteristics of components and the discriminant methods. It is considered that the residue unearthed from Xinfeng Han Tomb may be grain wine, thus realizing the application of organic acid and protein detection method in the study of ancient wine residues.
【學(xué)位授予單位】：西北大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：O657.63;K875.2

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