葡萄酒中八种添加剂的检测结果分析  

Inspection and Analysis of 8 Additives in Wine

作　　者：赵亚华[1] 

机构地区：[1]马鞍山市疾病预防控制中心,243011

出　　处：《安徽预防医学杂志》2002年第2期79-81,共3页Anhui Journal of Preventive Medicine

摘　　要：目的　通过检测葡萄酒中八种添加剂 (苋菜红、胭脂红、柠檬黄、日落黄、亮兰、苯甲酸、山梨酸、糖精钠 ) ,了解市售葡萄酒卫生质量。方法　用高效液相色谱法 ,参照配制酒的卫生标准检测方法 ,对不同品牌的葡萄酒进行检测分析。结果　添加剂总检出率高达 45 .45 % ,其中苋菜红、胭脂红 ,各占检出样品的 86 .67% ,其次为山梨酸、糖精钠、柠檬黄、日落黄、亮兰、苯甲酸 ,依次占检出样品的 40 .0 0 %、33 .33 %、2 6 .67%、2 0 .0 0 %、1 3 .33 %、6 .67%。结论　葡萄酒中加添加剂相当普遍 ,一般同时添加几种添加剂。Objetive To inspect the additives (Amaranth, Poncean, Tartrazine, Sunset yellow, Brillian blue, Benzen acid, sorbic acid, sodium saccharin) in wine and have a knowledge of hygiene and quality of wine sold on market. Methods high performance liquid chromatography and inspecting methods on hygiene standard of wine brewage were used to analyze different brands wine sold on market. Results The results showed that adding additive in wine was very common, with the application rate of 45.45%. Of which, Amaranth, Poncean had the highest application rate, accounted for 86.67%. Sorbic acid, Sodium saccharin, Tartrazine, Sunset yellow, Brilliant blue, Benzen acid, accounted for 40.00%, 33.33%, 26.67%, 20.00%, 13.33%, 6.67% respectively. Conclusions Normally several additives were used at the same time. Red wine was inspected for synthetic color only with the application rate of 9.09% and showed a higher quality than ordinary wine.

关 键 词：葡萄酒 添加剂 酒类卫生管理 高效液相色谱法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]