甜型葡萄酒中主要糖类、柠檬酸和乙醇的NMR定量研究

Quantitative determination of main sugars, citric acid and ethanol in sweet wine by Nuclear Magnetic Resonance

采用核磁共振波谱分析技术,对葡萄酒中葡萄糖、果糖、蔗糖、柠檬酸和乙醇在重水中的构型进行了指纹归属,确定了葡萄酒中葡萄糖、果糖、蔗糖、柠檬酸和乙醇的质子核磁共振谱的主要特征峰,以邻苯二甲酸氢钾作内标,对其进行了定量分析。葡萄糖、果糖、蔗糖、柠檬酸和乙醇的回收率分别为96.88%、95.74%、99.02%、97.17%、96.21%。该法取样量少,可直接定量,结果准确度高,为葡萄酒质量标准的研究提供一种简单可行的方法。

The configurations of glucose, fructose, sucrose, citric acid and ethanol in sweet wine were analyzed by NMR after being dissolved in heavy water. The main characteristic peaks of glucose, fructose, sucrose, citric acid and alcohol in sweet wine were determined by 1H-NMR spectra. In addition, the amount of glucose, fructose, sucrose, citric acid and alcoholic were measured using potussium biphthalate as an internal standard. Their recovery yields were 96.88%, 95.74%, 99.02%, 97.17% and 96.21%, respectively. The advantages of this method included very little sample amount, direct quantification and high accuracy, which could be used in studying the quality standards of wine.