摘要
鞣花酸的含量是影响葡萄汁感官指标的重要因素。对鞣花酸的测定有多种方法， 以纸色谱分析法、ＨＰＬＣ 分析法、光学分析法、质谱分析法等对葡萄汁中的鞣花酸作定性和定量分析。
The level of ellagic acid is a main factor influencing the organoleptic quality of grape juice.There are many determination methods for the component,among which paper chromatography,HPLC,optical analysis,mass spectrographic analysis,etc.are described for the qualitative and quantitative analysis of ellagic acid in grape juice.
出处
《饮料工业》
1999年第5期33-36,共4页
Beverage Industry
关键词
葡萄汁
鞣花酸
测定
grape juice,ellagic acid,qualitative and quantitative analysis
