摘要
对葡萄酒中防腐剂检测的前处理方法进行研究。向葡萄酒样品中加入无水硫酸钠,用磷酸调整酸性环境,对葡萄酒酒样进行水蒸气蒸馏处理,并同普通蒸馏法和国标法进行比较。结果显示,水蒸气蒸馏处理法最为理想,苯甲酸和山梨酸的回收率分别为99.2%和99.6%。
A new pre-treatment method was studied for detecting antiseptics in wine by HPLC method. Under acidic condition, wine sample was pre-treated by steam distillation （SD）, and this approach was compared with general distillation and the national standard methods. Results showed that steam distillation was better than other two methods, and the recoveries of benzoic acid and sorbic acid reached 99.2% and 99.6%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第10期185-187,共3页
Food Science
