分光光度法测定葡萄酒中瓜氨酸含量.pdfVIP

234 2010, Vol. 31, No. 14 食品科学 ※分析检测 梁新红，孙俊良，曾 洁 (河南科技学院食品学院，河南 新乡 453003) ：目的：建立分光光度法定量检测葡萄酒中瓜氨酸含量的方法。方法：依据费伦反应原理，采用分光光 度法测定葡萄酒中瓜氨酸含量。结果：建立方法的最佳参数为混合酸中硫酸添加量 3 5 0 m L / L 、磷酸添加量 200mL/L 、三氯化铁质量浓度为50mg/L 、反应液在 100℃的沸水浴中保持5min ，暗处室温放置冷却，用分光光度 计在波长 530nm 处测其吸光度。方法的检出限 5 μg/L ，检测葡萄酒样品方法相对标准偏差为2.4%～3.2% ，回收率 为 96.9% ～106.6% 。结论：此方法简便、快速、准确可靠，适合用于葡萄酒样品中瓜氨酸含量的定量检测。 ：分光光度法；葡萄酒；瓜氨酸；费伦试剂 Spectrophotometric Determination of Citrulline in Wine LIANG Xin-hong ，SUN Jun-liang，ZENG Jie (College of Food, Henan Institute of Science and Technology, Xinxiang 453003, China) Abstract ：Citrulline in wines spontaneously reacts with alcohol to produce ethylcarbamate, which is well known to be carcinogenic. In this paper, a method is described for colorimetric determination of citrulline in wine based on Fearon reaction. The results showed that the optimal conditions were as follows: 350 mL of sulfuric acid, 200 mL of phosphoric acid and 50 mg of ferric chloride comprising a 1 L reaction system held at 100 ℃ for 5 min, followed by cooling to room temperature in the dark and detection at 530 nm. The detection limit of the method was 5 μg/L. The precision RSDs of determining two red wine and one white wine (all of them freshly brewed) ranged from 2.4% to 3.2%. Mean recoveries in these 3 wines ranged from 96.9% to 106.6%. The method descried in this paper is accurate and reliable, and it is most suitable for determination of citrulline in wine. Key words ：spectrophotometric method ；wine ；citrulline ；Fearon , s reagents 中图分类号：TS261.7 文献标识码：A 文章编号：1002-6630(2010)14-0234-04 葡萄酒酿造中，在酒精发酵结束后，一般要进行 伦试剂中混合酸添加量、三氯化铁质量浓度及煮沸时间 苹果酸 - 乳酸发酵，苹果