HPLC法同时测定葡萄酒中甘油和糖类化合物及其应用的研究  

Sumltaneous determination of glyerol and sugars in wines by HPLC

作　　者：王吉顺[1] 关家锐[1] 王淑仁[1] 管锡键 马佩选 于龙福 

机构地区：[1]山东大学,济南250100 [2]国家葡萄酒质量监督检验测试中心,烟台264000

出　　处：《菏泽师专学报》1993年第4期1-4,共4页

摘　　要：葡萄酒样经0.45um滤膜过滤后,用HPLC法直接测定葡萄酒中的甘油、果糖,葡萄糖和蔗糖,与标准方法相比具有速度快,操作简便,测定结果准确的特点。上述每种化合物的检测量均低于O.5ug,变异系数均小于2％(n=9)。用该方法检测了全国85种葡萄酒中甘油和糖类化合物的含量,并讨论了甘油含量与原酒含量的关系。Glycerol, fructose, glucose and sucrose in Wine are analyzeddirectly by HPLC after the sample was filtered through 0.45 um filter. In comparison with official methods, the method of HPLC is simple, quick and accurate . The limits of detection for the components areless than 0.5 ug, the coeff. of variation is less than 2% (n=9) 85wines were analyzed and discussed the relation between glycerol contentand original wine.

关 键 词：葡萄酒 甘油 HPLC 测定 糖类化合物 

分 类 号：TS262.6[轻工技术与工程—发酵工程]