一种新型快速测定葡萄酒中挥发酸含量的方法  

A novel method for the rapid determination of volatile acid in wine

作　　者：樊双喜 钟其顶[2,3] 李国辉[2,3] 常迪 张世伟[1,2,3] 黄占斌 FAN Shuang-xi;ZHONG Qi-ding;LI Guo-hui;CHANG Di;ZHANG Shi-wei;HUANG Zhan-bin(School of Chemical and Environmental Engineering, China University of Mining and Technology （Beijing） , Beijing 100083, China;China National Institute of Food and Fermentation Industries,Beijing 100015, China;National Standardization Center of Food and Fermentation Industry, Beijing 100015, China)

机构地区：[1]中国矿业大学(北京)化学与环境工程学院,北京100083 [2]中国食品发酵工业研究院,北京100015 [3]全国食品发酵标准化中心,北京100015

出　　处：《食品与发酵工业》2018年第4期216-219,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(31601553和31601580);北京市科技新星计划(xx2016B079);科技部"十三五"重大科技计划(2016YFF0203903);科技部国际合作项目(2015DFA31720);欧盟地平线202(635690-OLEUM-2020-SFS-2014-2015)

摘　　要：采用快速蒸馏仪缩短葡萄酒中挥发酸含量测定的蒸馏时间,优化样品前处理方式,建立了葡萄酒中挥发酸快速测定方法。该方法加标回收率为92.1%,日内精密度与日间精密度分别为1.01%与1.32%,测定样品的重现性好。对干型、半干型、半甜型、甜型葡萄酒样品中挥发酸含量进行检测,测定结果与国标方法相比较,无显著性差异(p>0.05)。研究结果表明该方法相比于国标方法,操作更简单、准确和快速(单个样品检测缩短了约20 min)。In this study,rapid distillation instrument was used to reduce the distillation time for the determination of volatile acids in wine. The sample pretreatment was optimized. A novel method for the rapid determination of volatile acid in wine was developed. The recovery rate of this novel method was 92. 1%. The inter-day and intra-day precisions were 1. 01% and 1. 32%,respectively. Good reproducibility was achieved. Volatile acid contents in dry,semi dry,semi sweet and sweet wine were measured using this novel method. The results showed no significant difference compared with national standard method（p 0. 05）. This novel method is simple,accurate and fast because the detection time of a single sample was shortened by 20 minutes.

关 键 词：葡萄酒 挥发酸 新方法 

分 类 号：TS261.7[轻工技术与工程—发酵工程]