Biogenic Amines, Acetaldehyde And Mineral Element Detection Method Research In Wine

In the subject, the standard methods to detect the biogenic amines, acetaldehyde and themineral elements in wine are explored with which the commercial wine sampling test wascarried out, and the testing results are analyzed in comparison. This article includes fivechapters altogether. In chapter1the general situation of the historical culture and thenutritional value of wine are briefly introduced, and the research status of the biogenic amines,acetaldehyde and mineral elements in wine are introduced,too.In chapter2the derivative reagent ethoxy methylene malonic diethyl ester(DEEMM) was utilized to derivative the biogenic amines in wine, and spontaneously, thederivative and chromatographic conditions was explored to establish the HPLC determinationof biogenic amines.The method with good recovery rate and precision and the derivativesproduced with stability and good selectivity made it suitable as a standard to promote.Ofthis study IS to establish the method for commercial wine has carried on the sampling, Theanalysis of the results from the sampled commercial wine with established method found thatthe biogenic amine content in wine was related to the place of origin, strains and theproduction technologies, and as to the seven biogenic amine content in wine histamine (HI)accounted for the largest, reaching more than50%followed by ethylamine (ET),phenethylamine (PH) and the relative less isoamyl amine (IS), and the hydroxyphenylethylamine (TY) determination results volatile in association with40%of IS was notdetected in the samples.In chapter32,4dinitrobenzene hydrazine (DNPH) was utilized to explore the derivationand determination method for the total and free acetaldehyde in wine, and the optimumpretreatment and chromatographic conditions was set up through the experiments to establishthe HPLC determination method of acetaldehyde.In the study the acetaldehyde and the freeacetaldehyde in the grape wine was checked randomly and the determination results wasprogressed and analyzed.The experimental results show that the total aldehyde content isrelatively concentrated, the free aldehyde content is relatively evenly distributed, the amountsof the free acetaldehyde have direct relationship to the flavor of wine; And the total aldehydecontent and free acetaldehyde content will be affected by the place of origin, strains and production process.This study established a method for enterprises and quality controlsystems with acetaldehyde surveillance and monitoring in wine, supplemented the blank inthe research of acetaldehyde detection methods in the wine, had great significance the wine’squality and safety control.In Chapter4the four different pretreatment methods (direct dilution method, evaporationof alcohol method, perchlorate-nitric acid digestion method and hydrogen peroxide andnitric acid digestion method) to clarify mineral elements in the wine (iron, zinc, magnesiumand potassium) was analyzed and compared.It was suggested in the experiments that alcoholin the wine in the determination of mineral elements, there is no much impact, but thedetermination of mineral elements in wine digestion process must be conducted, includinghydrogen peroxide and nitric acid digestion method in the determination of the best effect, isan ideal method to determine the mineral elements in wine, the research for the developmentof determination method of the standard of mineral elements in wine laid a foundation.