苯酚-硫酸法测定干红葡萄酒中的多糖含量

Determination of dry red wine polysaccharide by phenol-sulfuric acid method

本研究主要从苯酚与浓硫酸用量、水浴温度与时间、浓硫酸加入方式3个方面对苯酚-硫酸法测定葡萄酒多糖进行了优化,并利用优化的苯酚-硫酸法分析了沉淀葡萄酒样中沉淀物及滤液的多糖含量、以及浑浊酒样和澄清酒样的多糖含量。结果显示,当浓硫酸用量为5mL,5%苯酚用量为1mL,水浴温度为100℃,水浴时间15min,且浓硫酸的加入方式为室温下迅速加入时能得到最佳的结果;葡萄酒沉淀物中可检测到一定量多糖,浑浊酒的多糖含量总体上略高于澄清酒样。

This research optimized the method of phenol-sulfuric acid,used to measure the concentration of dry red wine polysaccharide,by trying different amount of phenol and sulfuric acid,temperature and time of water bath,and adding ways of sulfuric acid.Using this established method,we determined the concentration of polysaccharide in the supernatant and precipitate of wines.The results showed that the optimum conditions of this method was when 5mL sulfuric acid,1mL 5% phenol solution,water bath at 100℃ for 15min,and quick addition of sulfuric acid in room temperature.Some amount of polysaccharide was detected in the precipitate of wines,and the concentration of polysaccharide in cloudy wine was generally slightly higher than that in clear wine.