白兰地中没食子酸的测定  

The Determination of Gallic Acid in Brandy

作　　者：朱美施[1] 巫景铭[1] 曾玩娴[1] 

机构地区：[1]广东省酒类检测中心,广东广州510410

出　　处：《广东化工》2011年第8期237-238,共2页Guangdong Chemical Industry

摘　　要：在橡木桶中陈酿的白兰地随着贮存的时间增长,没食子酸的含量会有明显的增加。文章运用高效液相色谱仪建立一种测定白兰地中没食子酸含量的方法,该方法简单快速、准确性和稳定性高、环保、检测成本低。通过研究不同档次白兰地中没食子酸的含量,有助于提高鉴别白兰地的品质。The concentration of gallic acid in Brandy increased along with its storage time in oaks. HPLC was applicable for determination of gallic acid in Brandy. The method was rapid, precise and economic. The research on determination gallic acid in different grades of Brandy was useful to improve the identification of their quality.

关 键 词：高效液相色谱仪 白兰地 没食子酸 

分 类 号：O65[理学—分析化学]