不同产地中试生产葡萄酒中白藜芦醇的含量测定  

Determination of Resveratrol from Different Producing Areasin Pilot Producing Wines

作　　者：王娟[1] 黄洪媛[1] 王力[1] 王仕梅 

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550025 [2]贵州省生物技术研究开发基地,贵州贵阳550002

出　　处：《现代食品》2017年第10期81-84,共4页Modern Food

摘　　要：目的是建立中试生产葡萄酒中白藜芦醇的含量测定方法。方法系采用高效液相色谱法测定了白藜芦醇的含量,C_(18)色谱柱(250 mm×4.6 mm,5μm),流动相为甲醇∶水=40∶60,流速1mL/min,检测波长306 nm,柱温30℃。结果显示白藜芦醇与样品中其他组分分离效果较好,白藜芦醇在0.271 3~4.340 0μg范围具有良好线性关系,相关系数r=0.999 9;平均回收率为94.6%,RSD为1.97%(n=6)。结论为采用此法准确可靠,可用于该葡萄酒的质量控制。To establish the method of determination of resveratrolin wines by pilot production. The content of resveratrol inwines were determined by HPLC, The separation was performed on C18 column with Methanol-Water （40：60） as the mobile phase, The flow rate was 1,0 mL/min. The detection wavelength was set at 306 nm and the column temperature was at 30 ℃. A satisfactory separation between resveratrol and impurity was obtained. The calibration curve was linear over the range from 0.271 3 μg to 4.340 0 μg, r=0.999 9; The average recovery was 94.6%, and RSD was 1.97%（ n=6） . The method was accurate and can be used for the quality control for those wines.

关 键 词：葡萄酒 中试生产 不同产地 白藜芦醇 高效液相 

分 类 号：TS262.6[轻工技术与工程—发酵工程]