摘要
本研究将苦荞酒加于葡萄酒上层以防止陈酿过程中酒体污染,并采用高效液相色谱法检测该苦荞葡萄酒中芦丁含量,同时与苦荞酒、葡萄酒原液、粗馏原白兰地芦丁含量进行了对比。结果显示:苦荞葡萄酒样品中芦丁含量为1.678μg/m L,对照组葡萄酒原液、苦荞酒中芦丁含量分别为0.947μg/m L和0.398μg/m L,粗馏原白兰地中芦丁未检出。结论:苦荞葡萄酒样品中芦丁含量高于葡萄酒原液和苦荞酒中芦丁含量,分别是葡萄酒原液和苦荞酒中芦丁含量的1.772倍和4.216倍。
In this study, tartary buckwheat liquor was added to the upper layer of wine to prevent the wine from being contaminated during the aging process. The content of rutin in tartary buckwheat wine was determined by high performance liquid chromatography, and it was also compared with tartary buckwheat liquor,original wine, and crude distillate brandy. The results showed that the content of rutin in the tartary buckwheat wine samples was 1.678μg/ml. As comparison, the rutin contents in original wine and tartary buckwheat liquor were 0.947μg/ml and 0.398μg/ml, respectively. Rutin in crude distilled brandy was not detected. Conclusion： The content of rutin in the tartary buckwheat wine sample is higher than that in original wine and tartary buckwheat liquor, which are 1.772 times and 4.216 times of the rutin content in original wine and tartary buckwheat liquor, respectively.
作者
崔乃忠
许慧君
刘丽珍
杨俊霞
刘林芝
任焕
田雯
于昂
CUI Nai zhong 1,2, XU Hui jun 1,2, LIU Li zhen1,2, YANG Jun-xia 1,2, LIU Lin zhi1, REN Huan 1, TIAN Wen1, YU Ang1(1. Sehool of Life Seienees, Shanxi Datong University, Datong Shanxi, 037009; 2. Institute of Applied Bioteehnology, Shanxi Datong University, Datong Shanxi, 03700)
出处
《山西大同大学学报（自然科学版）》
2018年第4期5-8,共4页
Journal of Shanxi Datong University(Natural Science Edition)
基金
山西大同大学大学生创新创业训练项目资助[XDC2017217]
关键词
高效液相色谱
苦荞葡萄酒
芦丁
质量控制
high performance liquid chromatography
tartary buekwheat wine
rutin
quality eontrol
