论文编号:SW093论文字数:10403,页数:24
摘要：建立了高效液相色谱(HPLC) 测定葡萄酒中反式白藜芦醇方法,并用此方法测定了不同方法酿制的葡萄酒中反式白藜芦醇的含量，并测定不同酵母菌种、时间、温度、PH值对酿制葡萄酒中白藜芦醇含量的影响。实验中葡萄酒样品先经过高速离心, 有效地去除了葡萄酒中大量干扰成分。采用Hypersil C18 柱(4.6 mm i.d.×250mm ,5μm) 分离,以乙腈-水为流动相,线性梯度洗脱,用二极管阵列检测器分别于288 nm 和306 nm 波长下检测, 白藜芦醇与其他成分分离良好,提高了分析结果的准确性。采用外标法定量待测组分的质量浓度与其峰面积在一定的范围内有良好的线性关系,相关系数为0.9973～0.9999。检测限为0.002～0.005mg/L。对不同方法酿制的葡萄酒的检测结果表明,白藜芦醇作为葡萄酒中重要的生物活性成分,其含量与葡萄酒的酿造工艺有密切的关系，不同酵母菌种、时间、温度、PH值对酿制的葡萄酒中的白藜芦醇含量产生了影响。该方法还可用于其他天然产物中反式白藜芦醇含量的测定。
关键词：高效液相色谱;纯种发酵;高速离心;反式白藜芦醇;葡萄酒
The quality analyze of the wine after ferment
ABSTRACT：A method has been developed for the determination of the contents of cis2 and trans-resveratrols and in the wines made by ourselves. by high performance liquid chromatography (HPLC) with fast-divided .The analytes were separated by using a Hypersil C18 column (4.6 mm i. d. ×250 mm , 5μm) and acetonit rile-water as mobile phase with linear gradient elution. A photodiode array detector monitored at the detection wavelen gths of 288 nm and 306 nm for cis-and t r a ns-isomers , respectively. The external standard calibration curves were used in quantitation. There were good linear correlations between the concent rations and peak areas of the four components with the correlation coefficients of 01997 3 - 0. 999 9. The average recoveries were 97.4 %- 98.6 % with relative standard deviations of 2.1 %- 3.2 %. The detection limits were 0.002 – 0.005 mg/ L. The method of HPLC eliminated a great deal of interferences in wines effectively by fast-divided. The effective contents were well separated and the analytical results were improved well and t ruly. The results for determining the wines made by ourselves showed that as an important bioactive substance , the resverat rol content has close relationships with fast-divided methods .The results also showed that it is a convenient , rapid , sensitive and accurate method. It can be used to analyze resverat rols and in other natural samples .
Key words: HPLC ；pure breed ferment ; high speed centrifugal ；wine ；
目录
摘要 І
ABSTRACT П
目录 III
绪论 1
1.1 前言 1
1.2 葡萄酒的历史 1
1.3葡萄酒的概念 2
1.4葡萄酒的现状 2
1.5葡萄酒的不足 2
1.6对策和建议 2
2、实验部分 4
2.1葡萄酒酿制工艺流程图 4
2.2仪器与试剂 5
2.3葡萄酒酿制方法（自然发酵 5
2.4葡萄酒酿制方法（纯种发酵 6
2.5葡萄酒的质量与检测 7
2.6 标准溶液的制备 7
2.7 色谱条件 7
2.8 样品处理 8
3、分析 8
3.1 工作曲线及方法检测限 8
3.2 样品测定 9
4.实验结果与讨论 11
5、结论和展望 13
致谢
葡萄酒的两种酿造方法及白黎芦醇含量分析......