影响高效液相色谱法测定葡萄酒中苋菜红含量的因素分析  

Factors Influencing the Measurement of Amaranthus Red Content in Grape Wine by HPLC

作　　者：李俊超[1] 邓秀霞[1] 仵军红 刘艳 

机构地区：[1]郑州市质量技术监督检验测试中心,河南郑州450001 [2]河南省产品质量监督检验院,河南郑州450004

出　　处：《酿酒科技》2015年第7期102-104,共3页Liquor-Making Science & Technology

摘　　要：运用高效液相色谱(HPLC)法测定葡萄酒样品中着色剂苋菜红的含量,并对测量过程中相关因素引入的测量结果不确定度进行评定,通过对各不确定度分量的分析发现:在测量过程中检验方法、操作人员的熟练程度、仪器设备性能引入的不确定度分量是影响合成不确定度大小的关键因素。HPLC was applied to measure Amaranthus red content in grape wine. The uncertainties in the measurement were evaluated and the major factors influencing the measurement were summed up as follows： the selected testing method, operator＇ s experience, and the performance of the measurement apparatus.

关 键 词：高效液相色谱 着色剂 苋菜红 不确定度 葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]