葡萄酒中甘油含量的测定及其在品质鉴别中的应用  

Determination of Glycerol Content in Grape Wine and Its Application in Grape Wine Quality Identification

作　　者：刘青[1] 刘朝霞[1] 李志勇[1] 张洋子[1] 庞世琦[1] 潘丙珍[1] 

机构地区：[1]广东出入境检验检疫局检验检疫技术中心,广东广州510623

出　　处：《酿酒科技》2015年第1期77-81,共5页Liquor-Making Science & Technology

基　　金：质检公益性行业科研专项(201210104-2);广东省科技计划项目(2011B050400025;2010B020316006);质检总局科技项目(2014IK102)

摘　　要：使用ChemWell全自动酶联免疫生化分析仪，采用甘油激酶试剂盒，对葡萄酒中的甘油含量进行测定，实验表明，甘油含量在2.0～16.7 g/L浓度范围内线性关系良好，相关系数为0.9989；对不同的干红和干白葡萄酒，加标回收率为94.2%～118%；精密度和重复性（n=10）RSD%均小于5%。应用该法对部分进口和国产葡萄酒（包括采样的国产劣质葡萄酒）中的甘油含量进行了测定，通过甘油含量及甘油与酒精度的比值（简称甘酒比）对葡萄酒的品质进行了初步鉴别，效果良好。In this experiment, we used ChemWell automated chemistry analyzer and glycerol enzymatic kits to determine glycerol content in grape wine. The experimental results suggested that, the linear relationship was good as glycerol content was between 2.0~16.7 g/L with the correlation coefficient as 0.9989, RSD of different dry red wine and white wine was between 94.2%~118%, and both the precision and repeat-ability （n=10） were less than 5%. Such method was successfully applied to determine glycerol content in imported/homemade wine （including homemade poor-quality wine）, and wine quality could be identified preliminarily through the analysis of glycerol content and the calculated ra-tio of glycerol and alcohol content.

关 键 词：葡萄酒 甘油 酒精度 酶法 高效液相色谱法 品质鉴别 

分 类 号：O657.72[理学—分析化学] TS262.6[理学—化学]