食品科学 ›› 2009, Vol. 30 ›› Issue (10): 185-187.doi: 10.7506/spkx1002-6630-200910040

• 分析检测 • 上一篇    下一篇

葡萄酒中防腐剂检测前处理方法的改进

赵荣华,李记明,梁冬梅   

  1. 张裕集团有限公司技术中心
  • 收稿日期:2008-07-11 修回日期:2009-01-08 出版日期:2009-05-15 发布日期:2010-12-29
  • 通讯作者: 赵荣华 E-mail:sunflower2040@126.com

Improved Pre-treatment Method for HPLC Detection of Antiseptics in Wine

ZHAO Rong-hua,LI Ji-ming,LIANG Dong-mei   

  1. (Center of Science and Technology, Changyu Group Co. Ltd., Yantai 264001, China)
  • Received:2008-07-11 Revised:2009-01-08 Online:2009-05-15 Published:2010-12-29
  • Contact: ZHAO Rong-hua, E-mail:sunflower2040@126.com

摘要:

对葡萄酒中防腐剂检测的前处理方法进行研究。向葡萄酒样品中加入无水硫酸钠,用磷酸调整酸性环境,对葡萄酒酒样进行水蒸气蒸馏处理,并同普通蒸馏法和国标法进行比较。结果显示,水蒸气蒸馏处理法最为理想,苯甲酸和山梨酸的回收率分别为99.2% 和99.6%。

关键词: 防腐剂, 水蒸气蒸馏, HPLC, 葡萄酒

Abstract:

A new pre-treatment method was studied for detecting antiseptics in wine by HPLC method. Under acidic condition, wine sample was pre-treated by steam distillation (SD), and this approach was compared with general distillation and the national standard methods. Results showed that steam distillation was better than other two methods, and the recoveries of benzoic acid and sorbic acid reached 99.2% and 99.6%.

Key words: antiseptic, steam distillation, HPLC, wine

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