葡萄酒中白藜芦醇含量影响因素的探讨
Factors affected contents ofresveratrol in wine
鲍会梅1
作者信息
- 1. 江苏食品职业技术学院食品工程系,江苏淮安223003
- 折叠
摘要
研究得出葡萄酒生产时添加果胶酶、贝酵母发酵,温度28℃,明胶澄清,法国橡木桶陈酿,避光保存,所得白藜芦醇含量较高；采用高效液相色谱法测定,最佳测定条件为检测波长306nm,流动相为28%乙腈水溶液,流速为1.0mL/min,进样量为20μg,柱温25℃,测定结果的标准偏差为0.0158%～0.0212%,变异系数为5.20%～6.18%,加标回收率为99.2%～99.7%.
Abstract
Wine, prepared with application of pectinase, fermentation with Saccharomyces bayanus under 25℃ clarification with gelatin, aging in oakbarrel made in France, and preserved lucifugal, contained higher content of resveratrol. The optimum determination conditions for resveratrol withHLPC were as follow: wavelength 306nm, mobile phase 28% acetonitrile solution, flow rate 1.0ml/min, injection volume 20μg, column temperature25℃. The standard deviation of measurement was 0.0158%~O.0212%, coefficient of variation was 5.20%~6.18%, the recovery of standard was99.2%~99.7%.
关键词
葡萄酒/酿造/白藜芦醇/高效液相色谱Key words
wine/brew/resveratrol/HPLC引用本文复制引用
出版年
2011
国家科技期刊平台
NSTL
维普
万方数据