摘要
葡萄酒中含糖量是葡萄酒质量检测的重要指标,在葡萄酒生产过程中,也要求严格控制糖的含量,因此快速、准确地测定葡萄酒中含糖量显得很重要。有关葡萄酒中糖的测定方法很多,但多数方法操作繁琐,费工费时,且测定结果可靠性差。而高效液相色谱法测定葡萄酒中含糖量则以速度快、结果可靠、样品不需前处理的特点被广泛采用。
The paper compares two analytical methods for sugars in wine. The results of method(i) are obtained by HPLC on an amino-column, with acetonitrile-H2O as mobile phase and RI detection within 7 min. The limit of detection for each sugar is < 0. 2ng. The recoveries of sugars in model wine are >99. 5%. The coeff. of variation is <2%(n = 9). Method (ii) is official method. The content of total sugars is similar by the two methods ,but the content of reduced sugars (fructose ,glucose) by method (ii) is higher than those of HPLC.
出处
《色谱》
CAS
CSCD
北大核心
1992年第6期369-371,共3页
Chinese Journal of Chromatography
