基于有机酸高效液相色谱的葡萄酒品质分析  

Wine Quality Analysis Based on Organic Acids Detected by HPLC

作　　者：于静[1] 孙娅娜[2] 孙翔宇[1,3] 马婷婷 吴颖 黄卫东[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市产品质量监督检验院,北京101300 [3]西北农林科技大学葡萄酒学院,陕西杨凌712100 [4]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农业机械学报》2017年第12期354-362,共9页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家重点研发计划项目(2016YFD0400504;2016YFD0400501)

摘　　要：建立了葡萄酒中7种常见有机酸的高效液相色谱检测方法,该方法条件下7种有机酸均得到了很好的分离,各有机酸的线性关系良好,检测限低,加样回收率准确度较高。使用该方法对年份葡萄酒和品种葡萄酒进行分析,发现年份和品种均对(红/白)葡萄酒中有机酸有一定的影响,其中品种的影响较大,年份的影响较小,年份对于白葡萄酒的影响远大于红葡萄酒。此外,红葡萄酒与白葡萄酒有机酸组成也明显不同,红葡萄酒中主要为酒石酸和乳酸,柠檬酸含量很低;而白葡萄酒中主要的有机酸为柠檬酸和苹果酸,其次为酒石酸。进一步分析发现,北京市售葡萄酒中有机酸品质状况整体较好,所测103款葡萄酒样品中,柠檬酸超标仅有5例,超标检出率为4.9%。使用有机酸可以有效区分葡萄酒与非葡萄酒;使用柠檬酸总量,以及柠檬酸与有机酸总量比值,可以初步检测勾兑假葡萄酒,尤其是"三精一水"勾兑的低劣等葡萄酒。进口葡萄酒与国产葡萄酒、不同产区葡萄酒、不同酒庄葡萄酒的有机酸特征均不相同。Organic acids are one of the important flavoring materials and functional compounds in wines.A new method for determining the content of seven kinds of organic acids simultaneously in wines with high performance liquid chromatography（ HPLC） was established. Using this method,all seven organic acids were successfully separated. The method showed good linear relationship, precision and repeatability. Using this method to analyze the varietal wine and vintage wine,results showed that variety and vintage both had significant influence on organic acids in both red and white wines,in which variety played a greater effect than vintage. In red wines,the main organic acids were tartaric acid and lactic acid,while the citric acid content was very low. Meanwhile,in white wines,which was different from red wines, the main organic acids were citric acid and malic acid, followed by tartaric acid.Furthermore,this method was used to analyze the organic acids quality condition in Beijing market wines.The results also showed that the overall quality condition in Beijing market wines was good. Only five samples among 103 wine samples were found with an overdose of citric acid,with a relevance ratio of 4. 9%. It could be effective to distinguish wine from other wine according to organic acid content. Citric acid content and the scale value of citric acid on whole organic acids could be used to preliminary detect fake wines,especially these fake wines using alcohol,essence,saccharin and water. What ＇s more,organic acid characteristics were different between imported wine and domestic wine,wines from different regions,wines from different wineries.

关 键 词：葡萄酒 有机酸 品种 年份 特征分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]