不同厂家葡萄酒的红外光谱无损快速分析  

A Rapid and Nondestructive Analysis of Red Wines of Different Manufacturers

作　　者：肖璞[1] 孙素琴[1] 周群[1] 王晶[2] 吴方迪[2] 

机构地区：[1]清华大学化学系,北京100084 [2]国家标准物质研究中心,北京100013

出　　处：《光谱学与光谱分析》2004年第11期1352-1354,共3页Spectroscopy and Spectral Analysis

基　　金：科技部"十五"重大科技攻关;"重大技术标准研究"科技基础性工作专项"食品中药与天然产物有效成分检测技术研究"基金(2002DEA200214)资助项目

摘　　要：酒精和糖是葡萄酒的两种主要成分。首次采用衰减全反射(HATR附件)傅里叶变换红外光谱法并结合二级导数谱对市售的若干种不同厂家葡萄酒的酒精含量和糖含量进行了快速无损分析。对于含糖量低的葡萄酒,其酒精度越高,1120～1010cm-1处酒精的C—O键的峰值越大;对于含糖量高的葡萄酒,成分中的多种糖的特征峰多在1200～830cm-1区段,可以用此波段的糖峰的吸收度强度和峰的个数来判断含糖量的高低。红外光谱不仅可以清晰直观地看出酒精度和含糖量与峰值的关系,而且该方法快速、方便,样品无需分离提取,可直接测定进行无损分析。Alcohol and sugar are two main components in wine. We applied ATR Fourier Transform Infrared (FTIR) spectra and second derivative spectra to analyze the alcoholicity and content of sugar of red wines produced by different manufacturers for the first time. For wines with less sugar, the intensity of absorption peaks assigned to C-O bond at 1 120-1000 cm(-1) becomes stronger when the alcoholicity is higher. For wines with more sugar, we can confirm the content of sugar by the intensity of absorption peaks and the number of peaks during the range from 1200 to 830 cm(-1), which includes many the characteristic absorptions of sugar. FTIR spectra not only can show clearly the relationship between the intensity of peaks and content of alcohol and sugar, but also are so rapid and convenient that it can be used to analyse samples directly.

关 键 词：酒精度 首次 市售 傅里叶变换红外光谱法 葡萄酒 吸收度 特征峰 酒精含量 含糖量 分离提取 

分 类 号：O571.33[理学—粒子物理与原子核物理] TS262.6[理学—物理]