摘要
运用毛细管区带电泳法直接测定了葡萄酒中酒石酸、苹果酸、柠檬酸、琥珀酸、乳酸、乙酸、富马酸、草酸8种有机酸,并研究了缓冲液种类、缓冲液浓度、pH值、表面活性剂、电泳电压、电泳温度对分离度的影响。方法线性范围较宽,各有机酸线性相关系数在0.9990～0.9998之间,有机酸迁移时间及峰面积的RSD分别为0.68%～1.02%及3.68%～5.41%,方法回收率为91.9%～116.9%。方法简便、快速、准确,可对葡萄酒酿造过程快速监控,并对酒的品质进行监测。
Eight organic acids （tartaric, malic, citric, succinic, lactic, acetic, furnarate and oxalic acids） in grape wine were directly determined by using capillary zone electrophoresis, and some important parameters including the types and concentrations of the running buffer, pH, surfactant, working voltage and working temperature were also systematically investigated. The linear range is wide, all of the correlation coefficients （r） are between 0.9990 and 0.9998, the relative standard deviation of migration time and peak area are 0.68% to 1.02% and 3.68% to 5.41% respectively, and the recovery ranges from 91.9% to 116.9%. The method is simple, rapid and accurate, and can quickly control winemaking process and detect wine quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期209-211,共3页
Food Science
关键词
毛细管电泳
葡萄酒
有机酸
capillary zone electrophoresis
grape wine
organic acid
