Method for determining content of potassium polyaspartate in grape wine by using high performance liquid chromatography-fluorescence detection method

Abstract

The invention belongs to the technical field of analysis of potassium polyaspartate in grape wine, and discloses a method for determining the content of potassium polyaspartate in grape wine by using a high performance liquid chromatography-fluorescence detection method. The method comprises the following steps of: 1, Grape wine hydrolysis, which is implemented by sequentially adding a sodium metabisulfite solution, grape wine and a hydrochloric acid solution into a bottle, tightly covering a bottle cap, heating the mixture on an electric heating plate, transferring the mixture to a volumetric flask, adding a sodium hydroxide solution into the mixture, and fixing the volume to a scale by using ultrapure water; 2, addition of an internal standard solution, namely respectively transferring a standard working solution, unhydrolyzed wine and the hydrolyzed wine in the step 1 into a volumetric flask, adding the internal standard solution into the volumetric flask, and fixing the volume to a scale by using ultrapure water; and 3, derivatization reaction, which is conducted by transferring the three solutions in the step 2, adding a derivatization solution into the solutions, and carrying out uniform mixing and filtering; and 4, using a high performance liquid chromatography-fluorescence detector for analysis and detection. According to the method, the interference of a high-concentration derivatization reagent on a target object can be avoided, and a stable and accurate method is provided for detecting the content of the potassium polyaspartate in the grape wine.

Description

technical field [0001] The invention belongs to the technical field of potassium polyaspartate (KPA) analysis in wine, and in particular relates to a method for determining the content of potassium polyaspartate (KPA) in wine by a high performance liquid chromatography-fluorescence method. Background technique [0002] Wine contains a variety of amino acids, anthocyanins, minerals and vitamins with high nutritional value, all of which are nutrients that the human body needs to supplement and absorb. However, macromolecular substances such as tartaric acid, tannins, pigments, and proteins are the reasons why wine is not clear and unstable. The stability of tartrate is the most important factor affecting the stability of wine. The content of tartaric acid in wine is 2-6g / L (Waterhouse AL, Sacks GL, Jeffery DW. Understanding wine chemistry [J]. John Wiley & Sons, 2016.), K + The content is 125~2040mg / L, Ca 2+ The content is 50~300mg / L (Felie P, Yaneris M-G, Andrea V, et al.Th...

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Problems solved by technology

After bottling and storage for a certain period of time, some sedimentation will appear in the wine, although it is a normal phenomenon, but it will cause visual defects and affect consumers' sensory evaluation of wine (Teas V, Correia A C, Jord O, et al.Wine tartrate stabilization by different levels of cation exchange resin treatments:impact on chemical cemposition,phenolic profile and oryanoleptic properties of red wines[J].Food Resexrch International,2015,69:364-372)

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