摘要
采用高效液相色谱法和可见分光光度法测定葡萄酒中的丙酮酸含量。并比较两种方法的可行性,为葡萄酒中丙酮酸含量的测定提供理论依据。对样品分别进行高效液相色谱法和可见分光光度法测定。对其溶液进行波长的测定,标准曲线的制备,加样回收率的测定,葡萄酒发酵周期丙酮酸测定。结果表明,高效液相色谱法：丙酮酸在0.05~0.8 mg/m L质量浓度范围内有良好的线性关系（r=1）,最低检出限为0.126 mg/L,葡萄酒发酵液中平均回收率101.73%（RSD=1.18%）;可见分光光度法：丙酮酸在0.1~0.6 mg/m L范围内与吸收度呈线性关系（r=0.992）,最低检出限为1.0 mg/L,葡萄酒发酵液中平均回收率为102.04%（RSD=1.91%）。两种方法均可用于丙酮酸的含量测定且方法准确简捷,结果可靠。
The content of pyruvic acid in wine was determined by using high performance liquid chromatography and visible spectrophotometry and feasibility of the methods was compared, to provide a theoretical basis for the determination of the content of pyruvic acid. The samples were performed by high performance liquid chromatography and visible speclrophotornetry. The wavelength of the solution and sample recovery rate was determined, and the standard curve was prepared, then the content of pyruvic acid in wine fermentation was determined. The results showed that HPLC： pyruvic acid has perfect linear correlation in the range of 0.05-0.8 mg/mL （r=1）, the average recovery rate 101.73%, RSD=1.18%, limits of detection 0.126 mg/L; Sectrophotometry： pyruvic acid has linear correlation in the range of 0.1-0.6 mg/mL （r=0.992）, limits of detection 1.0 mg/L, the average recovery rate 102.04%, and RSD=1.91%. The two methods can be used to determine the content determination with simple, accuracy and reliable.
出处
《食品工业》
北大核心
2015年第8期290-293,共4页
The Food Industry
