一种检测红葡萄酒中掺加黑米色素的方法研究  

A Method for the Detection of Red Wine Adulteration with Blackrice Pigment

作　　者：张军翔[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《科技导报》2007年第14期46-48,共3页Science & Technology Review

基　　金：2006年宁夏回族自治区科技攻关项目;宁夏自然科学基金项目(NZ0705)

摘　　要：利用HPLC方法对市售的“黑米红”色素的花色苷进行分离并鉴别其主要成分;对掺加了“黑米红”的葡萄酒进行分析检测,以建立一种检测红葡萄酒添加黑米色素的方法。该方法简便、直观、准确,具有很好的实用性。The main anthocyanin of Blackrice pigments was analysed by HPLC, and the method of detection of red wine adulteration with Blackrice pigments was established. HPLC analysis: Chromatographic condition was RP-C18 column, pH 1.6 in mobilephases, binary solvent delivery gradient elution, and UV-Vis detection was used at 518 nm. The result showed the main anthocyanin of Blackrice pigments was Cyanindin-3-glucoside. An enhanced peak from additional Cyanindin-3-glucoside was fond in red wine adulteration with Blackrice pigments, due to Cyanindin-3-glucoside from Blackrice pigments, and wine adulteration with Blackrice pigment could be detected using this peak. This detecting method is simple, accurate, illustrative, and with high practicability.

关 键 词：红葡萄酒 黑米色素 检测 添加 

分 类 号：TS262.6[轻工技术与工程—发酵工程]