葡萄酒中总铁和Fe^(2+)的改良菲洛嗪法快速测定  

Rapid Determination of Total Iron and Ferrous Ion in Wine by Modified Ferrozine Assay

作　　者：郭安鹊[1] 张星星[1] 张予林[1] 董鑫 陈力维 GUO Anque ZHANG Xingxing ZHANG Yulin DONG Xin CHEN Liwei(College of Enology, Northwest A＆F University, Yangling, Shaanxi 712100, China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《农业机械学报》2017年第10期338-344,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：中央高校基本科研业务费专项资金项目(Z109021702);"十二五"国家科技支撑计划项目(2012BAD31B00)

摘　　要：通过优化菲洛嗪法测定葡萄酒中总铁的检测条件,以及探讨Fe^(3+)共存时菲洛嗪用量对Fe^(2+)测定的影响,建立一种简易可靠、能够直接测定葡萄酒中总铁和Fe^(2+)的方法。结果显示:改良菲洛嗪法测定葡萄酒中的总铁,在0.25~2.00 mg/L质量浓度范围内线性关系良好,检测限为0.011 5 mg/L,加标回收率为94.31%~104.34%,变异系数范围为0.95%~2.43%;然而,共存的Fe^(3+)会影响对葡萄酒中Fe^(2+)的测定,适合的显色剂用量是菲洛嗪与总铁摩尔比为7,在此条件下,Fe^(2+)质量浓度的拟合准确度为101.98%~113.50%。利用该法测定葡萄酒样品的结果表明,葡萄酒中以Fe^(2+)为主,其在红葡萄酒中的百分比相对较高。总之,改进的方法简单易行、准确可靠,能够满足葡萄酒中铁价态的快速定量测定,适于在葡萄酒生产中推广应用。More and more recent literatures have shown that iron and copper, especially iron plays critical roles in the initiation and propagation of wine oxidation, which seems to depend not only on the total concentration of iron, but also more on the speciation of iron in wine. A rapid method for directly accurate determination of total iron and ferrous ion （Fe^2＋ ） in wine was developed by optimizing the ferrozine-based assay for total iron detection, and the effects of ferric ion （Fe^3＋） and ferrozine levels on the quantification of Fe^2＋ under wine conditions were also investigated. The results showed that the modified ferrozine assay was established for the direct determination of total iron in wine, the standard curve exhibited a good linear relationship between absorbance and iron concentration from 0.25 mg/L to 2.00 mg/L （R^2 =0. 997 9） and the method detection limit was 0. 011 5 mg/L, with the recovery rate of 94.31% - 104.34%. Moreover, the total iron concentration determined by the modified ferrozine assay was in good accordance with that measured by the atomic absorption spectroscopy （AAS） in different wine samples. However, the presence of Fe3. seriously interfered with the accurate measurement of Fe^2＋ in wine, and the optimized molar ratio of ferrozine to total iron was 7, with fitting accuracy ranging from 101.98% to 113.50% for Fe^2＋. determination. The assay was applied to some commercial bottled wines, and it was confirmed that Fe^2＋ was the dominant iron in wine, although the percentage of Fe^2＋ in red wines was much higher than that in white ones. In brief, the modified ferrozine assay was simple, accurate and reliable to determine total iron and Fe^2＋ in wine rapidly, and it can be widely used in the wine industry in future.

关 键 词：葡萄酒 菲洛嗪法 总铁 FE^2+ 快速测定 

分 类 号：TS262.6[轻工技术与工程—发酵工程]