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。
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, Prus- sian Blue assay, vanillin hydrochloric acid (sulfuric acid), high per formance 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.
出处
《食品与机械》
CSCD
北大核心
2016年第3期239-242,共4页
Food and Machinery
基金
国家自然科学基金地区科学基金项目(编号:31260392)
关键词
葡萄
葡萄酒
总酚
测定方法
grape
wine
total phenols
assay methods