葡萄酒中乙醇和甘油含量分析方法研究

摘要

The determination method of ethanol and glycerol content in wine was established by potassium permanganate fading spectrophotometry. The results showed that the measurement wavelength was 525 nm , the reaction temperature was 100℃, the reaction time was 10 min, the amount of concentrated sulfuric acid was 10 mL, Beer′s Law was obeyed within the range of 0.0-0.6 mg/mL for ethanol, the detection limit was 0.03 mg/mL, the relative standard deviation (RSD) was 3.8 % and the recovery was 93.0 %-106.0 %.Beer′s Law was obeyed within the range of 0.0-0.4 mg/mL for glycerol , the detection limit was 0.02 mg/mL ,the relative standard deviation (RSD) was 4.8%and the recovery was 87.5%-106.3%.The content of ethanol was 12.4%in sample of wine , The content of glycerol was 0.79%in sample of wine.%建立高锰酸钾褪色光度法测定葡萄酒中乙醇和甘油含量的方法。结果表明，当测定波长为525 nm、反应温度为100℃、反应时间为10 min、浓硫酸用量为10 mL时，乙醇含量在0.0～0.6 mg/mL范围内符合朗伯-比尔定律，乙醇含量测定时方法检出限为0.03 mg/mL，相对标准偏差（RSD）为3.8%，回收率为93.0%～106.0%；甘油含量在0.0～0.4 mg/mL范围内符合朗伯-比尔定律，甘油含量测定时方法检出限为0.02 mg/mL，相对标准偏差（RSD）为4.8%，回收率为87.5%～106.3%。经用于某市售葡萄酒样品的分析，其乙醇浓度（体积比）为12.4%，甘油浓度（体积比）为0.79%。