期刊
ANALYTICA CHIMICA ACTA
卷 626, 期 1, 页码 104-110出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aca.2008.07.048
关键词
carbonyl compounds; aldehydes; 2,4-dinitrophenylhydrazine; wine; oxidation; sulfite
资金
- American vineyard Foundation
- U.S. Tobacco, Tax, and Trade Bureau
A high performance liquid chromatography (HPLC) method for the detection and quantitation of acetaldehyde, glyceraldehyde, pyruvic acid, 2-ketoglutaric acid, and formaldehyde in wine, based on the formation of the 2,4-dinitrophenylhydrazones, is presented. These carbonyl compounds often result from the chemical oxidation of major wine components, and are known to affect flavor and color stability. Their analysis in wine is complicated due to their instability and their tendency to react reversibly with bisulfite to form alpha-hydroxysulfonates. Published methods that break down the sulfonates for the quantitation of total carbonyls in wine involve alkaline hydrolysis of sulfite-bound carbonyls, but we show, for the first time, that this alkaline treatment step significantly increases the concentration of carbonyls during analysis. A solution based on oxygen exclusion is described. The technique offers good specificity, reproducibility (%RSD 0.45-10.6), and limits of detection (1.29-7.53 mu g L-1). The method was successfully used to monitor concentration changes of these compounds in both white and red wines. (C) 2008 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据