葡萄酒缩合单宁测定方法的比较研究

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 233-237.

葡萄酒缩合单宁测定方法的比较研究

张振文1,2，宁鹏飞1，张军贤1，艾丽丽1，王丽娜1，张小转1，惠竹梅1,2,*

1.西北农林科技大学葡萄酒学院 2.陕西省葡萄与葡萄酒工程技术研究中心

收稿日期:2011-09-13 修回日期:2012-09-19 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 张振文 E-mail:Zhangzhw60@nwsuaf.edu.cn
基金资助:
国家现代农业产业技术体系建设专项资金

Comparison of Two Methods for the Determination of Condensed Tannins in Wine

Received:2011-09-13 Revised:2012-09-19 Online:2012-10-25 Published:2012-11-09
Contact: Zhen-wen ZHANG E-mail:Zhangzhw60@nwsuaf.edu.cn

摘要/Abstract

摘要： 目的：对比葡萄酒中测定缩合单宁的甲基纤维素沉淀法(MCP法)和蛋白质沉淀法(A-H法)，以寻找一种快速准确的测定方法。方法：采用两种方法测定不同类型、产地、品种葡萄酒的缩合单宁，考察其测定值和变异系数；采用液相色谱-质谱联用法(HPLC-MS法)测定缩合单宁含量，采用吸光度法(A280)测定总酚含量，并与上述两种方法的结果对照。结果：(1)MCP法和A-H法均只适用于红葡萄酒缩合单宁测定，MCP法精度略高但差异不显著。(2)MCP法测定值平均为A-H法的9.13倍，但二者存在较好的线性关系(R2=0.6029)。MCP法与HPLC-MS法线性关系良好(R2=0.7733)，A-H法较差(R2=0.4843)。(3)MCP法与总酚存在良好的线性关系(R2=0.9095)，A-H法与总酚无显著线性关系(R2=0.2872)。结论：两种方法均能反映红葡萄酒缩合单宁含量，但MCP法与HPLC-MS法、总酚具有更高的一致性，如采用A280测定总酚，应采用MCP法测定缩合单宁。

关键词: 葡萄酒, 缩合单宁, MCP法, A-H法, HPLC-MS, 总酚

Abstract: Objective: Two most common methods for the determination of condensed tannins in wine: methylcellulose precipitation (MCP) assay and Adams-Harbertson (A-H) protein precipitation assay were compared with each other to find a rapid and accurate method. Methods: Condensed tannins in 32 red and 12 white wine samples from different varieties and different growing regions were determined separately by MCP assay and A-H assay to obtain average condensed tannin content and coefficient of variation. Determination of condensed tannin content in these samples was also carried out using HPLC-MS. In addition, total phenolic content (expressed as absorbance at 280 nm) was spectrometrically determined. Results: Both assays were suitable for the determination of condensed tannins in red wine rather than white wine. The MCP assay, although accurate, did not show a significant variation. The average condensed tannin content measured by the MCP assay was 9.13 times higher than that measured by the A-H assay, and a good linear correlation was observe between both assays (R2 = 0.6029, P＜0.01). Moreover, the MCP assay showed a good linear correlation with HPLC-MS (R2 = 0.7733, P＜0.01) but there was no significant correlation between the A-H assay and HPLC-MS (R2 = 0.4843, P＜0.01). A significant correlation between the content of condensed tannins determined by the MCP assay and the content of total phenols was observed (R2 = 0.9095, P＜0.01), but the content of condensed tannins determined by the A-H assay and the content of total phenols revealed a poor correlation with each other (R2 = 0.2872, P＜0.01). Conclusion: Both assays can be used to determine condensed tannins in red wine. However, the MCP assay is a better method for the determination of condensed tannins in case that the content of total phenols is determined based on absorbance at 280 nm.

Key words: wine, condensed tannins, MCP assay, A-H assay, HPLC-MS, total phenols

中图分类号:

中图分类号：TS261.7

张振文1,2，宁鹏飞1，张军贤1，艾丽丽1，王丽娜1，张小转1，惠竹梅1,2,* . 葡萄酒缩合单宁测定方法的比较研究[J]. 食品科学, 2012, 33(20): 233-237.

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