Title page for etd-0727111-014405


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URN etd-0727111-014405
Author Chia-hsing Yang
Author's Email Address No Public.
Statistics This thesis had been viewed 5334 times. Download 1552 times.
Department Chemistry
Year 2010
Semester 2
Degree Master
Type of Document
Language zh-TW.Big5 Chinese
Title Rapid differentiation of alcoholic beverage by direct electrospray probe with statistic software
Date of Defense 2011-07-15
Page Count 99
Keyword
  • principal component analysis
  • alcoholic beverage
  • fermentation
  • hedge wine
  • direct electrospray probe
  • ambient ionization
  • Abstract A novel ambient ionization method which is so-called direct electrospray probe (DEP) has been developed in this study. This method provides rapid and high throughput analysis due to its advantages such as no sample pretreatment, low sample consumption, easily to change sample. In the study, we improved the interface of direct electrospray probe, and extend spray time to 1 minute for chemical analysis. Because of extending spray time, the method could be combined with principal component analysis (PCA), which is one kind of statistical method. Therefore, we applied the method for determination of alcoholic beverage which contains a lot of ions and alcohol. First, the conditions such as applying voltage, sample volume and shape of probe have been modified. The probes we used in the study were made by used metal pieces. These metal pieces with different thickness and tip angle to be test. Then, we found the optimize conditions as: voltage 7.0 kV, sample volume 3 μL, thicknss of metal piece 0.1 mm, angle of metal piece 25 degree. Classification of 14 brands of wines which were purchased from supermarket was determined and analyzed by the method. Otherwise, we used the method to distinguish real wines from hedge wines we simulated. The hedge wines were prepared by adding flavor in alcohol solutions. Furthermore, we also used this method to observe fermentation process of wine production. Finally, deterioration of wine under exposure in air was also determined by the method. The results of the study demonstrated that the method we developed can be applied to distinguish hedge wines from real wines. And, it can used to monitor the fermentation process of wine production for quality control.
    Advisory Committee
  • Maw-Rong Lee - chair
  • Yi-sheng Wang - co-chair
  • Jentaie Shiea - advisor
  • Files
  • etd-0727111-014405.pdf
  • indicate access worldwide
    Date of Submission 2011-07-27

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