CN109682669A - The detection method of anthocyanidin content in grape wine - Google Patents
The detection method of anthocyanidin content in grape wine Download PDFInfo
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- CN109682669A CN109682669A CN201811580744.XA CN201811580744A CN109682669A CN 109682669 A CN109682669 A CN 109682669A CN 201811580744 A CN201811580744 A CN 201811580744A CN 109682669 A CN109682669 A CN 109682669A
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/38—Diluting, dispersing or mixing samples
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
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- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
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Abstract
The present invention relates to the detection methods of anthocyanidin content in a kind of detection method grape wine of anthocyanidin content in grape wine, according to sequencing the following steps are included: step (1): grape wine is evaporated concentration, room temperature cooling obtains grape wine concentrate to room temperature；Step (2): extracting solution I is added in the grape wine concentrate obtained to step (1), it controls temperature and carries out first time ultrasonic disperse, extracting solution II is added, it controls temperature and carries out second of ultrasonic disperse, extracting solution III is added, it controls temperature and carries out third time ultrasonic disperse, obtain dispersion liquid；Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted, shows that poor method calculates the content of anthocyanidin in grape wine by pH.This law is thoroughly dispersed and is extracted to the anthocyanidin in grape wine by ultrasound and solvent, and detects to that can extract the anthocyanidin in grape wine in solid residue, and thus this law can accurately measure the content of anthocyanidin in grape wine.
Description
Technical field
The invention belongs to natural component detection technique fields, and in particular to the detection side of anthocyanidin content in a kind of grape wine
Method.
Background technique
Anthocyanidin (anthocyanidins), also known as anthocyanidin, it is water-soluble in plant to be that nature one kind is widely present in
Property natural pigment, be that coloured back obtained by anthocyanin (anthocyains) hydrolysis is first.It is main in water fruits and vegetables, flowers
Present-color material is largely associated therewith.Under the conditions of plant cell vacuole different pH value, it is in riotous profusion that anthocyanidin makes petal that the five colours be presented
Confused color.Known cyanine is known as more than 20 kinds, important in food to have 6 kinds, i.e. pelargonidin, cyanidin, delphinium
Pigment, paeonidin, morning glory pigment and malvidin.The anthocyanidin of nature all exists with glycoside forms, referred to as pattern
Glycosides, few free anthocyanidin exist.In terms of anthocyanidin is mainly used for food color, it can also be used to dyestuff, medicine, cosmetics
Etc..
Due to containing a large amount of anthocyanidin in grape, the content that anthocyanidin after grape wine is made is also to measure wine quality
An index, it is but many for the measuring method of anthocyanidin content in grape wine at present, but due to ingredient in grape wine
The dispersion of complicated and anthocyanidin is inhomogenous, hardly results in accurate anthocyanidin content value.
Summary of the invention
To solve problems of the prior art, the present invention provides a kind of detection side of anthocyanidin content in grape wine
Method, according to sequencing the following steps are included:
Step (1): grape wine is evaporated concentration, room temperature cooling to room temperature obtains grape wine concentrate；
Step (2): being added extracting solution I in the grape wine concentrate obtained to step (1), control temperature carries out super for the first time
Extracting solution II is added in sound dispersion, and control temperature carries out second of ultrasonic disperse, and extracting solution III is added, and control temperature carries out third
Secondary ultrasonic disperse, obtains dispersion liquid；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted, shows that poor method calculates Portugal by pH
The content of anthocyanidin in grape wine.
Preferably, in step (2), the extracting solution I is the ethanol solution containing 0.1% hydrochloric acid.
In any of the above-described scheme preferably, in step (2), the condition of first time ultrasonic disperse are as follows: with 100W ultrasound
Wave handles 1-2min, disperses 20-30min at 35-40 DEG C.
In any of the above-described scheme preferably, in step (2), the extracting solution II is the methanol containing 0.02% hydrochloric acid
Solution.
In any of the above-described scheme preferably, in step (2), the condition of second of ultrasonic disperse are as follows: vortex oscillation
20S, 100W ultrasonication 2-3min.
In any of the above-described scheme preferably, in step (2), the extracting solution III's the preparation method comprises the following steps: by methanol and
Water is mixed by equal proportion, and the pH of mixed liquor is adjusted to 2.0 to get extracting solution III with phosphoric acid.
In any of the above-described scheme preferably, in step (2), the condition of third time ultrasonic disperse are as follows: vortex oscillation
10S, 100W ultrasonic wave ice-water bath handle 2-3min.
In any of the above-described scheme preferably, in step (1), concentration process is that weighed grape wine is concentrated into substance
Long-pending 1/3.
In any of the above-described scheme preferably, in step (3), the formula of calculating are as follows:
Wherein, A=(AmaxpH 1.0-A blank pH 1.0)-(AmaxpH 4.5-A blank pH 4.5), C are seedless purple grape extracting solution
Anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is cuvette light path；MWFor anthocyanidin molecule matter
Amount, 449.2；DF is extension rate.
The measuring method of anthocyanidin content in grape wine provided by the invention, by ultrasound and solvent to the flower in grape wine
Green element is thoroughly dispersed and is extracted, and is examined to that can extract the anthocyanidin in grape wine in solid residue
It surveys, thus this law can accurately measure the content of anthocyanidin in grape wine.
Specific embodiment
In order to be further understood that summary of the invention of the invention, the present invention is elaborated below in conjunction with specific embodiment.
Embodiment one
Step (1): appropriate grape wine, evaporation and concentration to the 1/3 of original volume, room temperature cooling to room temperature are taken；
Step (2): it is added according to volume ratio 1:5 containing 0.1% hydrochloric acid in the grape wine concentrate obtained to step (1)
Ethanol solution disperses 20min at 35 DEG C with 100W ultrasonication 1-2min, isometric first containing 0.02% hydrochloric acid
Alcoholic solution, vortex oscillation 20S, 100W ultrasonication 2min, 50% isometric methanol solution is then added, and (solution passes through
For phosphorus acid for adjusting pH to 2), vortex oscillation 10S, 100W ultrasonic wave ice-water bath handles 2min；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted 50 times, poor method meter is shown by pH, is tied
Close Lambert-Beer's law, the absorbance value difference of the anthocyanidin solution of pH 1.0 and pH 4.5 under anthocyanidin maximum absorption wavelength
Value is proportional to the content of anthocyanidin, is calculated by the following formula out the content of anthocyanidin in grape wine,Wherein, A=(AmaxpH 1.0-A blank pH 1.0)-(AmaxpH 4.5-A blank pH
4.5), C is seedless purple grape extracting solution anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is colorimetric
Ware light path；MWFor anthocyanidin molecular mass, 449.2；DF is extension rate, 50.
Embodiment two
Step (1): appropriate grape wine, evaporation and concentration to the 1/3 of original volume, room temperature cooling to room temperature are taken；
Step (2): it is added according to volume ratio 1:6 containing 0.1% hydrochloric acid in the grape wine concentrate obtained to step (1)
Ethanol solution disperses 25min at 38 DEG C with 100W ultrasonication 1min, isometric methanol containing 0.02% hydrochloric acid
Solution, vortex oscillation 20S, 100W ultrasonication 2min, 50% isometric methanol solution is then added, and (solution passes through phosphorus
For acid for adjusting pH to 2), vortex oscillation 10S, 100W ultrasonic wave ice-water bath handles 2min；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted 50 times, poor method meter is shown by pH, is tied
Close Lambert-Beer's law, the absorbance value difference of the anthocyanidin solution of pH 1.0 and pH 4.5 under anthocyanidin maximum absorption wavelength
Value is proportional to the content of anthocyanidin, is calculated by the following formula out the content of anthocyanidin in grape wine,Wherein, A=(AmaxpH 1.0-A blank pH 1.0)-(AmaxpH 4.5-A blank pH
4.5), C is seedless purple grape extracting solution anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is colorimetric
Ware light path；MWFor anthocyanidin molecular mass, 449.2；DF is extension rate, 50.
Embodiment three
Step (1): appropriate grape wine, evaporation and concentration to the 1/3 of original volume, room temperature cooling to room temperature are taken；
Step (2): it is added according to volume ratio 1:7 containing 0.1% hydrochloric acid in the grape wine concentrate obtained to step (1)
Ethanol solution disperses 25min at 38 DEG C with 100W ultrasonication 1min, isometric methanol containing 0.02% hydrochloric acid
Solution, vortex oscillation 20S, 100W ultrasonication 2min, 50% isometric methanol solution is then added, and (solution passes through phosphorus
For acid for adjusting pH to 2), vortex oscillation 10S, 100W ultrasonic wave ice-water bath handles 2min；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted 50 times, poor method meter is shown by pH, is tied
Close Lambert-Beer's law, the absorbance value difference of the anthocyanidin solution of pH 1.0 and pH 4.5 under anthocyanidin maximum absorption wavelength
Value is proportional to the content of anthocyanidin, is calculated by the following formula out the content of anthocyanidin in grape wine,Wherein, A=(AmaxpH 1.0-A blank pH 1.0)-(AmaxpH 4.5-A blank pH
4.5), C is seedless purple grape extracting solution anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is colorimetric
Ware light path；MWFor anthocyanidin molecular mass, 449.2；DF is extension rate, 50.
Example IV
Step (1): appropriate grape wine, evaporation and concentration to the 1/3 of original volume, room temperature cooling to room temperature are taken；
Step (2): it is added according to volume ratio 1:7 containing 0.1% hydrochloric acid in the grape wine concentrate obtained to step (1)
Ethanol solution disperses 30min at 40 DEG C with 100W ultrasonication 2min, isometric methanol containing 0.02% hydrochloric acid
Solution, vortex oscillation 20S, 100W ultrasonication 3min, 50% isometric methanol solution is then added, and (solution passes through phosphorus
For acid for adjusting pH to 2), vortex oscillation 10S, 100W ultrasonic wave ice-water bath handles 3min；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted 50 times, poor method meter is shown by pH, is tied
Close Lambert-Beer's law, the absorbance value difference of the anthocyanidin solution of pH 1.0 and pH 4.5 under anthocyanidin maximum absorption wavelength
Value is proportional to the content of anthocyanidin, is calculated by the following formula out the content of anthocyanidin in grape wine,Wherein, A=(AmaxpH 1.0-A blank pH 1.0)-(AmaxpH 4.5-A blank pH
4.5), C is seedless purple grape extracting solution anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is colorimetric
Ware light path；MWFor anthocyanidin molecular mass, 449.2；DF is extension rate, 50.
Embodiment five
Step (1): appropriate grape wine, evaporation and concentration to the 1/3 of original volume, room temperature cooling to room temperature are taken；
Step (2): it is added according to volume ratio 1:8 containing 0.1% hydrochloric acid in the grape wine concentrate obtained to step (1)
Ethanol solution disperses 30min at 35-40 DEG C with 100W ultrasonication 2min, isometric first containing 0.02% hydrochloric acid
Alcoholic solution, vortex oscillation 20S, 100W ultrasonication 3min, 50% isometric methanol solution is then added, and (solution passes through
For phosphorus acid for adjusting pH to 2), vortex oscillation 10S, 100W ultrasonic wave ice-water bath handles 3min；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted 50 times, poor method meter is shown by pH, is tied
Close Lambert-Beer's law, the absorbance value difference of the anthocyanidin solution of pH 1.0 and pH 4.5 under anthocyanidin maximum absorption wavelength
Value is proportional to the content of anthocyanidin, is calculated by the following formula out the content of anthocyanidin in grape wine,Wherein, A=(AmaxpH 1.0-A blank pH 1.0)-(AmaxpH 4.5-A blank pH
4.5), C is seedless purple grape extracting solution anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is colorimetric
Ware light path；MWFor anthocyanidin molecular mass, 449.2；DF is extension rate, 50.
Experimental result
By this law to anthocyanidin content measurement result display error in same grape wine within 0.05%, this use
Existing conventional method carries out detection display error 3% or so, and outside, the size of the anthocyanidin content measured by this law compares
The methods and results value detected using existing conventional method is bigger than normal, illustrates that this law mentions the anthocyanidin in grape wine in solid residue
Take out and detected together, this law by ultrasound and solvent in grape wine anthocyanidin carry out thoroughly dispersion and
It extracts, and is detected to the anthocyanidin in grape wine in solid residue can be extracted, thus this law can be accurate
Ground measures the content of anthocyanidin in grape wine.
It will be apparent to those skilled in the art that the measuring method of anthocyanidin content includes above-mentioned in grape wine of the invention
Any combination of each section shown by the summary of the invention and specific embodiment part and attached drawing of description of the invention, is limited to a piece
Width simultaneously describes for each scheme for keeping specification concise without constituting these combinations one by one.It is all in the spirit and principles in the present invention
Within, any modification, equivalent substitution, improvement and etc. done should all be included in the protection scope of the present invention.
Claims (9)
1. the detection method of anthocyanidin content in a kind of grape wine, according to sequencing the following steps are included:
Step (1): grape wine is evaporated concentration, room temperature cooling to room temperature obtains grape wine concentrate；
Step (2): being added extracting solution I in the grape wine concentrate obtained to step (1), control temperature carries out ultrasound point for the first time
It dissipates, extracting solution II is added, control temperature carries out second of ultrasonic disperse, extracting solution III is added, it is super that control temperature carries out third time
Sound dispersion, obtains dispersion liquid；
Step (3): spectral scan is carried out after the dispersion liquid that step (2) obtains is diluted, shows that poor method calculates grape wine by pH
The content of middle anthocyanidin.
2. the detection method of anthocyanidin content in grape wine according to claim 1, which is characterized in that in step (2), institute
Stating extracting solution I is the ethanol solution containing 0.1% hydrochloric acid.
3. the detection method of anthocyanidin content in grape wine according to claim 2, which is characterized in that in step (2), the
The condition of ultrasonic disperse are as follows: use 100W ultrasonication 1-2min, disperse 20-30min at 35-40 DEG C.
4. the detection method of anthocyanidin content in grape wine according to claim 1, which is characterized in that in step (2), institute
Stating extracting solution II is the methanol solution containing 0.02% hydrochloric acid.
5. obtaining the detection method of anthocyanidin content in grape wine according to claim 4, which is characterized in that in step (2), the
The condition of twice ultrasonic dispersion are as follows: vortex oscillation 20S, 100W ultrasonication 2-3min.
6. the detection method of anthocyanidin content in grape wine according to claim 1, which is characterized in that in step (2), institute
Extracting solution III's the preparation method comprises the following steps: first alcohol and water is mixed by equal proportion is stated, the pH of mixed liquor is adjusted to 2.0 with phosphoric acid, i.e.,
Obtain extracting solution III.
7. the detection method of anthocyanidin content in grape wine according to claim 6, which is characterized in that in step (2), the
The condition of ultrasonic disperse three times are as follows: vortex oscillation 10S, 100W ultrasonic wave ice-water bath handles 2-3min.
8. the detection method of anthocyanidin content in grape wine according to claim 1, which is characterized in that dense in step (1)
Compression process is that weighed grape wine is concentrated into the 1/3 of original volume.
9. the detection method of anthocyanidin content in grape wine according to claim 1, which is characterized in that in step (3), meter
The formula of calculation are as follows:Wherein, A=(AmaxpH 1.0-ABlank pH 1.0)-(AmaxpH 4.5-ABlank pH 4.5), C is seedless purple grape extracting solution anthocyanidin content, g/L；A indicates absorbance value；ε is molar extinction coefficient,；L is colorimetric
Ware light path；MWFor anthocyanidin molecular mass, 449.2；DF is extension rate.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115096833A (en) * | 2022-06-21 | 2022-09-23 | 华盛农业集团股份有限公司 | Batch detection method for plant anthocyanin |
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