CAJ | 학술논문

利用苯酚-硫酸法对葡萄酒中的多糖含量进行了测定,同时比较了葡萄酒不同前处理的实验结果.苯酚-硫酸法建立的标准曲线为 A =0.0726C +0.0016,相关系数 r =0.9998,回收率在99.17%~100.3%之间.葡萄酒前处理时,用醋酸铅做沉淀剂,在70℃下沉淀20 min 后过滤测定.结果表明:沉淀处理有助于排除杂质干扰,有效减少稀释倍数.
이용분분-류산법대포도주중적다당함량진행료측정,동시비교료포도주불동전처리적실험결과.분분-류산법건립적표준곡선위 A =0.0726C +0.0016,상관계수 r =0.9998,회수솔재99.17%~100.3%지간.포도주전처리시,용작산연주침정제,재70℃하침정20 min 후과려측정.결과표명:침정처리유조우배제잡질간우,유효감소희석배수.
In this paper,polysaccharide content in wine are measured by PhenolSulphate colorimetry ,and the experimental results of different pretreatment of wine are compared .A standard curve by PhenolSul -phate colorimetry is A = 0.072 6C +0.001 6, correlation coefficient r =0.999 8.The recovery rate is 99.17%~100.3%.Then (CH3 COO) 2 Pb is added at 70 ℃ for 20 min in pretreatment.Sedimentation treatment helps to e-liminate the interference of impurity and reduce the times of dilution .