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采用高效液相色谱法和可见分光光度法测定葡萄酒中的丙酮酸含量。并比较两种方法的可行性,为葡萄酒中丙酮酸含量的测定提供理论依据。对样品分别进行高效液相色谱法和可见分光光度法测定。对其溶液进行波长的测定,标准曲线的制备,加样回收率的测定,葡萄酒发酵周期丙酮酸测定。结果表明,高效液相色谱法:丙酮酸在0.05~0.8 mg/m L质量浓度范围内有良好的线性关系(r=1),最低检出限为0.126 mg/L,葡萄酒发酵液中平均回收率101.73%(RSD=1.18%);可见分光光度法:丙酮酸在0.1~0.6 mg/m L范围内与吸收度呈线性关系(r=0.992),最低检出限为1.0 mg/L,葡萄酒发酵液中平均回收率为102.04%(RSD=1.91%)。两种方法均可用于丙酮酸的含量测定且方法准确简捷,结果可靠。
Determination of pyruvate in wine by high performance liquid chromatography and visible spectrophotometry. And compare the feasibility of the two methods to provide a theoretical basis for the determination of pyruvate content in wine. The samples were subjected to high performance liquid chromatography and visible spectrophotometry. The determination of the wavelength of the solution, the preparation of the standard curve, the determination of the recovery of samples, wine fermentation cycle pyruvate determination. The results showed that pyruvic acid had a good linearity (r = 1) in the range of 0.05-0.8 mg / m L, and the lowest detection limit was 0.126 mg / L. The average recoveries of the fermentation broth in wine (RSD = 1.18%). Visible spectrophotometry showed that pyruvate had a linear relationship with absorbance (r = 0.992) in the range of 0.1-0.6 mg / mL and a minimum detectable limit of 1.0 mg / L. The average recovery of fermentation broth was 102.04% (RSD = 1.91%). Both methods can be used for the determination of pyruvate and the method is accurate and simple, the results are reliable.