葡萄酒中5-羟甲基糠醛含量的测定  

Determination of 5-Hydroxymethylfurfural Content in Wine

作　　者：刘青[1,2] 李志勇[1,2] 张洋子[1,2] 庞世琦[1,2] 潘丙珍[1,2] 

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 [2]广东省动植物与食品进出口技术措施研究重点实验室,广东广州510623

出　　处：《酿酒科技》2016年第11期107-111,共5页Liquor-Making Science & Technology

基　　金：广东省科技厅国际合作项目(2013B051000068);广东省科技厅公益项目(2014A04041065);广东检验检疫局科技项目(2015GDK36)

摘　　要：葡萄酒中的5-羟甲基糠醛（5-hydroxymethylfurfura，5-HMF）是生产及储存过程中由热降解反应而生成的产物，可以作为衡量葡萄酒是否过度受热和储存时间是否过长的指标。研究建立了高效液相色谱测定葡萄酒中5-HMF的方法，方法准确灵敏，重复性好。采用该法对我国河北昌黎、胶东半岛、天津和甘肃4个葡萄酒产区，以及法国、澳洲、葡萄牙和南非等41支国产和进口葡萄酒中的5-羟甲基糠醛含量进行测定，检出样品中羟甲基糠醛的含量范围为1.25～85.5 mg/L。实验结果为我国葡萄酒品质监控提供有益的参考。5-hydroxymethylfurfural is a product derived from the thermal degradation reaction during the production and the storage of wine. It is an indicator to judge whether the wine is overheated/the storage time is too long. In this study, the method of detecting 5-HMF content in wine by HPLC had been developed. Such method had the advantages including high accuracy, good sensitivity and good reproducibility. 5-HMF content in 41 domestic and imported wine samples （from Changli, Shandong, Tianjing and Gansu/from French, Australia, Portugal, etc.） was detected in the experiments and the content of 5-HMF of all detected samples was in the range of 1.25~85.5 mg/L. The experimental re-sults provided useful references for monitoring grape wine quality.

关 键 词：葡萄酒 5-羟甲基糠醛 高效液相色谱 

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]