HPLC-CL柱后同时检测葡萄酒中的有机酸  

Detection of Organic Acids in Grape Wine by HPLC and Post-column Chemiluminescence

作　　者：吴永平[1] 高智席[1] 王满力[2] 

机构地区：[1]遵义师范学院化学系,贵州遵义563002 [2]贵州大学化工学院,贵州贵阳550003

出　　处：《酿酒科技》2007年第1期99-101,共3页Liquor-Making Science & Technology

摘　　要：基于在酸性介质中高锰酸钾直接氧化柠檬酸、苹果酸和琥珀酸产生化学发光,而盐酸氨基脲能够显著增强该体系的发光强度,建立了反相高效液相色谱分离柱后化学发光检测柠檬酸、苹果酸和琥珀酸的方法,并成功应用于葡萄酒中有机酸的测定。Bemuse KMnO4 could oxidize citric acid, malic acid and amber acid directly in sulfuric acid medium to produce chemiluminescence and semicarbazide hydrocbloride could evidently enhance the chemiluminescent intensity, the method of HPLC coupled with CL was developed to detect organic acids in grape wine. Such method had been used sucessfully in the detection of organic acids in grape wine.

关 键 词：葡萄酒 高效液相色谱 化学发光 有机酸 

分 类 号：TS262.6[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]