首页 | 本学科首页   官方微博 | 高级检索  
     

葡萄与葡萄酒中总酚测定方法的研究进展
引用本文:牛雪,张军翔,徐国前.葡萄与葡萄酒中总酚测定方法的研究进展[J].食品与机械,2016,32(3):239-242.
作者姓名:牛雪  张军翔  徐国前
作者单位:宁夏大学农学院,宁夏 银川 750021
基金项目:国家自然科学基金地区科学基金项目(编号:31260392)
摘    要:酚类物质是葡萄酒的骨架成分,也是葡萄酒保健功能的主要作用物质,所以准确测定酚类物质总量对评判葡萄酒的保健功能和判断葡萄酒品质有重要的意义。文章综述高锰酸钾法、福林酚法、普鲁士蓝法、香草醛—盐酸(硫酸)法、高效液相色谱法、蛋白质沉淀法在酚类物质测定中的应用情况,并分析其优缺点,为筛选和优化葡萄与葡萄酒总酚测定方法的研究工作提供参考。

关 键 词:葡萄  葡萄酒  总酚  测定方法
收稿时间:2015/9/25 0:00:00

Research progress on determination of total polyphenols in grape and wine
NIUXue,ZHANGJunxiang,XUGuoqian.Research progress on determination of total polyphenols in grape and wine[J].Food and Machinery,2016,32(3):239-242.
Authors:NIUXue  ZHANGJunxiang  XUGuoqian
Affiliation:School of Agriculture, Ningxia Univercity, Yinchuan, Ningxia 750021, China
Abstract:Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.
Keywords:grape  wine  total phenols  assay methods
本文献已被 CNKI 等数据库收录!
点击此处可从《食品与机械》浏览原始摘要信息
点击此处可从《食品与机械》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号