分光光度法测定葡萄酒中瓜氨酸含量

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350mL/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5μg/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。

Spectrophotometric Determination of Citrulline in Wine

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 5μg/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.