葡萄酒中溶菌酶测定方法的研究  

Research of the determination of lysozyme in the wine

作　　者：徐丽 宋才湖 谭文琦 吕宁 籍奇岩 XU Li;SONG Cai-Hu;TAN Wen-Qi;LV Ning;JI Qi-Yan(Technical Center of Qingdao Customs,Qingdao 266001,China)

机构地区：[1]青岛海关技术中心,青岛266001

出　　处：《食品安全质量检测学报》2021年第9期3844-3848,共5页Journal of Food Safety and Quality

基　　金：食品安全标准体系系统评估研究(2019YFC1605200);国家十三五重点研发计划(2019YFC1605205)。

摘　　要：目的探究影响葡萄酒中溶菌酶的测定因素。方法应用标准SN/T4675.12—2016《出口葡萄酒中溶菌酶的测定液相色谱法》检测葡萄酒中溶菌酶含量。通过在白葡萄酒中添加不同浓度水平的单宁,考察单宁对溶菌酶测定的影响。结果在白葡萄酒样品中添加浓度水平为0.5g/L的单宁,溶菌酶回收率为35.4%~39.8%;添加浓度水平1.0g/L的单宁,溶菌酶回收率为12.7%~13.9%;添加浓度水平3.0 g/L以上的单宁,溶菌酶未检出。样品中的溶菌酶含量随单宁添加量的增加而降低。结论红葡萄酒中的单宁会影响溶菌酶的测定结果。Objective To explore the factors affecting the determination of lysozyme in wine.Methods The content of lysozyme in wine was detected by liquid chromatography with the standard SN/T 4675.12—2016 Determination of lysozyme in export wine-Liquid chromatography.The effect of tannin on the determination of lysozyme in white wine was investigated by adding different concentration levels of tannin.Results The recoveries of lysozyme were 35.4%-39.8%when tannin concentration of 0.5 g/L was added to the white wine samples.The lysozyme recoveries were 12.7%-13.9%when 1.0 g/L tannin was added.Lysozyme was not detected when tannin was added above 3.0 g/L.The content of lysozyme in the samples was decreased with the increase of tannin content.Conclusion The tannin in red wine can affect the results of lysozyme determination.

关 键 词：葡萄酒 溶菌酶 单宁 高效液相色谱法 

分 类 号：TS262.6[轻工技术与工程—发酵工程]