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葡萄酒中有机酸,一部分来源于葡萄汁,另一部分则是葡萄汁发酵过程中的副产物。葡萄酒中有机酸的含量是葡萄酒质量检验的重要指标之一,它对口感起决定性作用,是决定葡萄酒风味的重要因素。对葡萄酒中有机酸的分析测试方法较多,例如酸碱滴定、比色分析、荧光分析、酶法测定、衍生化色谱分离等。近年来Blanco、Marce用双柱串联的方法,直接进样分析了葡萄酒中的有机酸。 本文介绍用ODS色谱柱直接进样测定葡萄酒中七种有机酸,讨论了影响测定的各方面因素。本法具有速度快、操作简便、样品不经处理等特点,足以满足葡萄酒中有机酸的测定要求。
Organic acids in wine, some from grape juice, the other part is a by-product of the fermentation of grape juice. The content of organic acids in wines is one of the important indexes of quality inspection of wines. It plays a decisive role in taste and is an important factor that determines the flavor of wines. Organic acids in wine analysis and testing methods are more, such as acid-base titration, colorimetric analysis, fluorescence analysis, enzymatic determination, derivatization chromatography separation. In recent years, Blanco, Marce with two-column series method, direct injection analysis of organic acids in wine. This article describes the direct injection of ODS columns for the determination of seven organic acids in wine and discusses various aspects that affect the assay. This method is fast, easy to operate, the sample is not treated and other characteristics, enough to meet the determination of organic acids in wine.