摘要
葡萄酒中有近百种有机酸,其中主要是乳酸、乙酸、酒石酸、苹果酸、柠檬酸和琥珀酸,它们的含量占葡萄酒中有机酸总量的95％以上。这些酸的含量决定着葡萄酒的口感、品质和稳定性等特性。葡萄酒中有机酸的主要测定方法有酸碱滴定法、纸色谱法、薄层色谱法“和气相色谱法等。近年来,离子色谱法和直接高效液相色谱法得到重视,但由于检测方法的限制和葡萄酒中其它物质的干扰,使这两种方法的检测灵敏度及定量结果受到影响。
Six main carboxylic acids. acetic. lactic. tar-taric, malic , succinic and citric acids, in wines were directly converted to their phenacyl esters in aqueous solution using 18-crown-6 ether as phase transfer catalyst. The esters were analyzed on a C18 column with UV detector. The detection limits for most acids were 1. 11-16. 7×10-8mlo/L, the coefficients of variation were from 1. 4% to 4-6%. The recoveries of carboxylic acids in wine samples were90.8-103. 1%.
出处
《色谱》
CAS
CSCD
北大核心
1993年第5期282-285,共4页
Chinese Journal of Chromatography
