摘要
采用在线衍生-高效液相色谱法对烟台产区6种酿酒白葡萄中17种氨基酸含量进行测定。方法线性关系良好（R2＆gt;0.999）,回收率90%-105%,精密度1.4%-4.1%,不同品种酿酒葡萄中必需氨基酸含量2 731.99-7 811.80μg/g,氨基酸总量13 397.48-50 395.31μg/g,必需氨基酸占氨基酸总量的比例为15.02%-30.25%。霞多丽葡萄必需氨基酸和氨基酸总量最高,贵人香葡萄次之。氨基酸含量与葡萄品种有一定关系。
A reversed-phase high performance liquid chromatography method was used to determine the composition and content of 17 kinds of amino acids in different varieties of white wine grapes cultured in Yantai. Linear calibration of 17 amino acids standard was good（ R2 0. 999）. The recovery ratio of the method was 90% - 105% and the RSDs of the peak area were respectively 1. 4% - 4. 1%.The contents of EAA（ essential amino acid） ranged from 2 731. 99 μg / g to 7 811. 80 μg / g and TAA（ total amino acid） ranged from 13 397. 48 μg / g to 50 395. 31 μg / g. The ratio of EAA / TAA ranged from 15. 02% - 30. 25%. Both EAA and TAA in Chardonnay and Italian Riesling grapes weremuch higher than other grapes. There was a certain relationship between the contents of TAA or EAA and the grape variety.
出处
《江西科学》
2016年第2期173-177,共5页
Jiangxi Science
