【摘要】：建立了葡萄酒中7種常見有機(jī)酸的高效液相色譜檢測(cè)方法,該方法條件下7種有機(jī)酸均得到了很好的分離,各有機(jī)酸的線性關(guān)系良好,檢測(cè)限低,加樣回收率準(zhǔn)確度較高。使用該方法對(duì)年份葡萄酒和品種葡萄酒進(jìn)行分析,發(fā)現(xiàn)年份和品種均對(duì)(紅/白)葡萄酒中有機(jī)酸有一定的影響,其中品種的影響較大,年份的影響較小,年份對(duì)于白葡萄酒的影響遠(yuǎn)大于紅葡萄酒。此外,紅葡萄酒與白葡萄酒有機(jī)酸組成也明顯不同,紅葡萄酒中主要為酒石酸和乳酸,檸檬酸含量很低;而白葡萄酒中主要的有機(jī)酸為檸檬酸和蘋果酸,其次為酒石酸。進(jìn)一步分析發(fā)現(xiàn),北京市售葡萄酒中有機(jī)酸品質(zhì)狀況整體較好,所測(cè)103款葡萄酒樣品中,檸檬酸超標(biāo)僅有5例,超標(biāo)檢出率為4.9%。使用有機(jī)酸可以有效區(qū)分葡萄酒與非葡萄酒;使用檸檬酸總量,以及檸檬酸與有機(jī)酸總量比值,可以初步檢測(cè)勾兌假葡萄酒,尤其是"三精一水"勾兌的低劣等葡萄酒。進(jìn)口葡萄酒與國(guó)產(chǎn)葡萄酒、不同產(chǎn)區(qū)葡萄酒、不同酒莊葡萄酒的有機(jī)酸特征均不相同。
[Abstract]:A high performance liquid chromatography (HPLC) method was established for the determination of seven common organic acids in wine. Under the conditions of this method, the seven organic acids were well separated. The linear relationship of each organic acid was good, the detection limit was low, and the accuracy of sample recovery was high. This method was used to analyze vintage wine and variety wine. It was found that both year and variety had a certain influence on organic acids in (red / white) wine, among which the influence of variety was greater than that of year. The effect of year on white wine is much greater than that on red wine. In addition, the composition of organic acids in red wine and white wine is obviously different. The main organic acids in red wine are tartaric acid and lactic acid, and the content of citric acid is very low, while the main organic acids in white wine are citric acid and malic acid, followed by tartaric acid. Further analysis showed that the quality of organic acid in the wine sold in Beijing was good as a whole. Among the 103 wine samples, only 5 cases had citric acid exceeded the standard, and the detection rate of exceeding the standard was 4.9%. Using organic acids can effectively distinguish wine from non-wine, and using total citric acid and the ratio of citric acid to organic acid, we can preliminarily detect the blending fake wine, especially the inferior wine mixed with "three essence and one water". The organic acid characteristics of imported wine are different from that of domestic wine, wine of different producing region and wine of different winery.
【作者單位】： 中國(guó)農(nóng)業(yè)大學(xué)食品科學(xué)與營(yíng)養(yǎng)工程學(xué)院;北京市產(chǎn)品質(zhì)量監(jiān)督檢驗(yàn)院;西北農(nóng)林科技大學(xué)葡萄酒學(xué)院;西北農(nóng)林科技大學(xué)食品科學(xué)與工程學(xué)院;
【基金】：國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目(2016YFD0400504、2016YFD0400501)
【分類號(hào)】：O657.72;TS262.6

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