葡萄酒中溶菌酶测定方法的研究

Research of the determination of lysozyme in the wine

中文关键词:  葡萄酒  溶菌酶  单宁  高效液相色谱法

英文关键词:wine  lysozyme  tannin  high performance liquid chromatography

中文摘要:

      目的 探究影响葡萄酒中溶菌酶的测定因素。方法 应用标准SN/T 4675.12—2016《出口葡萄酒中溶菌酶的测定 液相色谱法》检测葡萄酒中溶菌酶含量。通过在白葡萄酒中添加不同浓度水平的单宁, 考察单宁对溶菌酶测定的影响。结果 在白葡萄酒样品中添加浓度水平为0.5 g/L的单宁, 溶菌酶回收率为35.4%~39.8%; 添加浓度水平1.0 g/L的单宁, 溶菌酶回收率为12.7%~13.9%; 添加浓度水平3.0 g/L以上的单宁, 溶菌酶未检出。样品中的溶菌酶含量随单宁添加量的增加而降低。结论 红葡萄酒中的单宁会影响溶菌酶的测定结果。

英文摘要:

      Objective To explore the factors affecting the determination of lysozyme in wine. Methods The content of lysozyme in wine was detected by liquid chromatography with the standard SN/T 4675.12—2016 Determination of lysozyme in export wine-Liquid chromatography. The effect of tannin on the determination of lysozyme in white wine was investigated by adding different concentration levels of tannin. Results The recoveries of lysozyme were 35.4%?39.8% when tannin concentration of 0.5 g/L was added to the white wine samples. The lysozyme recoveries were 12.7%?13.9% when 1.0 g/L tannin was added. Lysozyme was not detected when tannin was added above 3.0 g/L. The content of lysozyme in the samples was decreased with the increase of tannin content. Conclusion The tannin in red wine can affect the results of lysozyme determination.