HPLC测定葡萄酒中有机酸方法的研究  

Studyies on HPLC for Determination of Organic Acids in Wine

作　　者：孙喜房[1] 李春[2] 武占省[2] 陈计峦[1] 吴素芳[2] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]石河子大学绿色合成与转化实验室,新疆石河子832003

出　　处：《石河子大学学报（自然科学版）》2006年第6期728-731,共4页Journal of Shihezi University(Natural Science)

基　　金：新疆生产建设兵团博士基金项目(04BSZJ04)

摘　　要：研究了快速测定葡萄酒中有机酸的高效液相色谱（HPLC）法，其最佳条件是：色谱柱Aminex HPX-87H柱（300×7．8mm），流速0．6mL／min，进样体积10μL，检测波长210nm，柱温55℃，流动相0．005mol/L硫酸溶液与去离子水配比为90：10。该方法的保留时间变异系数在0．037％～2．144％，有机酸变异系数在0．5305％～2．1559％，有机酸回收率大都在85．95％～101．66％，精确度高、重现性好。The high performance liquid chromatogram （HPLC） method for the determination of organic acids in wine was studied. The established HPLC optimal conditions were followed： Aminex HPX-87H column （300 × 7.8mm ） was used, the HPLC chromatographic separation was carried out by using 0.005mol/L sulfuric acid in ultra pure water with the ratio of 90：10, the flow-rate of the eluent was 0.6 mL/min and the column temperature was 55℃, for whole-wavelength monitoring, the detector was set at 210 nm for all acids. The established HPLC method, with reproducibility was better than 0.037% ～ 2. 144% for retention time,precision better than 0.5305% ～ 2. 1559% for organic acids and recoveries of organic acids mostly in the 85.95% ～ 101.66% range,was suitable well for the determination of organic acids in wine.

关 键 词：有机酸 葡萄酒 测定 HPLC 

分 类 号：R284.1[医药卫生—中药学]