摘要
影响原子吸收分光光度计测量葡萄酒中铁的结果的因素主要是葡萄酒的糖度和温度变化。(1)在不同糖度下,测量结果差异较大。含糖高,葡萄酒与标准溶液之间粘度差异加大,导致测量结果失真。(2)温度变化对测量结果影响也较大。只有当酒样的含糖量较低(10g/L以下),酒样温度20℃左右的条件下,所测结果较准确。并应在操作中采取校正步骤。(丹妮)
The influencing factors in the determination of iron ions in wine by atomic absorption spectrophotometer method were mainly the changes of sugar contents and temperatures of wine:1.The deviation of determination results was evident under different sugar contents.High sugar contents in wine resulted in viscosity difference bigger between wine and standard solution.As a result,the deter-mination results lacked fidelity.2.The changes of temperature would effect the results of the determination.More accurate determina-tion results could be only obtained as wine samples with low sugar content (below10g /L)and temperature at20℃.Besides,the omission of correction procedure was forbidden in the determination.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第5期72-73,共2页
Liquor-Making Science & Technology
关键词
原子吸收分光光度计
葡萄酒
铁
影响因素
测量
analytic determination
wine
atomic absorption
iron ions determination
influencing factors
