HPLC OF GLYCEROL IN WINE VINEGAR

被引：0
|
作者：
DEWAELE, C
SANDRA, P
VANLAER, L
机构：
[1] STATE UNIV GHENT,ORGAN CHEM LAB,KRIJGSLAAN 281 S4,B-9000 GHENT,BELGIUM
[2] IND HOGESCH RIJK,CTL,B-9000 GHENT,BELGIUM
来源：
ANALUSIS | 1991年 / 19卷 / 10期
关键词：
HPLC; WINE VINEGARS; GLYCEROL;
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
A quality criterion of wine vinegar, a fermentation product of wine, is the quantity of glycerol. A direct, fast and reproducible LC method is presented. The method is based on anion exclusion chromatography on a lowly crosslinked sulphonated polystyrene column. Wine vinegar, wine and vinegar samples can be injected without sample preparation. Calibration curves, reproducibility data, concentration data and chromatograms of different samples are presented.
引用
收藏
页码：351 / 354
页数：4
相关论文
共 50 条
12345