葡萄酒中乙醇和甘油含量分析方法研究  

Study on the Analysis Method of Ethanol and Glycerol Content in Wine

作　　者：张丽萍[1] 李伟辉[1] 徐江华[1] 

机构地区：[1]四川理工学院,四川自贡643000

出　　处：《食品研究与开发》2016年第1期174-176,共3页Food Research and Development

摘　　要：建立高锰酸钾褪色光度法测定葡萄酒中乙醇和甘油含量的方法。结果表明,当测定波长为525 nm、反应温度为100℃、反应时间为10 min、浓硫酸用量为10 mL时,乙醇含量在0.0～0.6 mg/mL范围内符合朗伯-比尔定律,乙醇含量测定时方法检出限为0.03 mg/mL,相对标准偏差（RSD）为3.8%,回收率为93.0%～106.0%;甘油含量在0.0～0.4 mg/mL范围内符合朗伯-比尔定律,甘油含量测定时方法检出限为0.02 mg/mL,相对标准偏差（RSD）为4.8%,回收率为87.5%～106.3%。经用于某市售葡萄酒样品的分析,其乙醇浓度（体积比）为12.4%,甘油浓度（体积比）为0.79%。The determination method of ethanol and glycerol content in wine was established by potassium permanganate fading spectrophotometry. The results showed that the measurement wavelength was 525 nm, the reaction temperature was 100 ℃, the reaction time was 10 min, the amount of concentrated sulfuric acid was10 mL, Beer′s Law was obeyed within the range of 0.0-0.6 mg/mL for ethanol, the detection limit was 0.03 mg/mL,the relative standard deviation（RSD） was 3.8 % and the recovery was 93.0 %-106.0 %.Beer′ s Law was obeyed within the range of 0.0-0.4 mg/mL for glycerol, the detection limit was 0.02 mg/m L,the relative standard deviation（RSD） was 4.8 % and the recovery was 87.5 %-106.3 %.The content of ethanol was 12.4 %in sample of wine, The content of glycerol was 0.79 % in sample of wine.

关 键 词：乙醇 甘油 分光光度法 葡萄酒 

分 类 号：O657.3[理学—分析化学] TS262.6[理学—化学]