苯酚-硫酸法测定葡萄酒中总糖含量的样品处理  

Sample treatment for determination of total sugar content in wine by phenol-sulfuric acid method

作　　者：刘志明[1] 唐彦君[1] 吴海舟[1] 张清荣[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国酿造》2011年第2期158-161,共4页China Brewing

摘　　要：葡萄酒的总糖含量是其质量和类别的重要标志。用苯酚-硫酸法测定葡萄酒中总糖含量常因干扰物质过多而无法实施或导致吸光度值测定误差很大,因此,在测定前须先用沉淀剂除去葡萄酒中蛋白质、单宁酸等杂质并脱色。试验优选了沉淀剂,并探索了沉淀剂加量、处理温度、处理时间等因素对除杂脱色效果的影响。结果表明,用醋酸铅作沉淀剂除杂脱色的优化条件为沉淀剂加量10%、处理温度70℃、处理时间20min,脱色率达97.18%。除杂脱色后测定的干红葡萄酒、干白葡萄酒、红葡萄酒和白葡萄酒4种酒的总糖含量的相对标准偏差(RSD)为1.6%～2.3%,加标回收率为94.7%～97.8%。解决了测定时酒样碳化和色扰问题,方法简便易行,测定数据的稳定性、重现性、精密度和准确度均较高。The total sugar content in wine is an important mark for wine quality and category. The determination of total sugar content in wine by phenol-sulfuric acid method was hard to be used due to excessive interfering substances in the sample which caused enormous error in absorbance measurement. Therefore, the wine should be treated by precipitation agent to eliminate proteins, tannins and other impurities and be decolored before the determination of total sugar content by phenol-sulfuric acid method. The precipitation agent was optimized, and the effects of the addition amounts, treatment temperature and time of precipitation agent on decolorization were investigated. The results showed that the decolorization rate reached 97.18% when 10% （CH3COO）2Pb was added at 70℃ for 20rain. After the removal of impurities and deeolorization, the relative standard deviation （RSD） of total sugar content in 4 wine samples, dry red wine, dry white wine, red wine and white wine, was ranged from 1.6% to 2.3%, and the standard specimen recovery were between 94.7% and 97.8%. The treatment by （CH3COO）2Pb resolved the problems on carbonization and color interference in phenol-sulfuric acid method. The treatment method was simple and easy, by which the stability, reproducibility, precision and accuracy of total sugar contents were satisfying.

关 键 词：苯酚-硫酸法 葡萄酒 总糖含量 样品处理 

分 类 号：O656.3[理学—分析化学]