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HPLC analysis: Chromatographic condition was RP-C18 column, pH 1.6 in mobilephases, binary solvent delivery gradient elution, and UV-Vis detection was used at 518 nm. The result showed the main anthocyanin of Blackrice pigments was Cyanindin-3-glucoside. An enhanced peak from additional Cyanindin-3-glucoside was fond in red wine adulteration with Blackrice pigments, due to Cyanindin-3-glucoside from Blackrice pigments, and wine adulteration with Blackrice pigment could be detected using this peak. This detecting method is simple, accurate, illustrative, and with high practicability., authors=null, authorsList=null, authorCompany=null, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=NTxUkqPTcPLAjcaO5gUrdw==, pdfFileSize=343674, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1242117330122113962, articleId=1242117328834466137, tenantId=1146029695717560320, journalId=1146031591421210625, language=CN, title=一种检测红葡萄酒中掺加黑米色素的方法研究, columnId=1146540929516700224, journalTitle=科技导报, columnName=研究论文, runingTitle=null, highlight=null, articleAbstract=利用HPLC方法对市售的“黑米红”色素的花色苷进行分离并鉴别其主要成分;对掺加了“黑米红”的葡萄酒进行分析检测,以建立一种检测红葡萄酒添加黑米色素的方法。该方法简便、直观、准确,具有很好的实用性。, authors=张军翔, authorsList=张军翔, authorCompany=宁夏大学农学院, correspAuthors=null, authorNote=null, correspAuthorsNote=张军翔, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=33AGc5ZzeQrq3yhhA17OGw==, pdfFileSize=343674, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null)}, authors=null, keywords=[Keyword(id=1242117329761403812, tenantId=1146029695717560320, journalId=1146031591421210625, articleId=1242117328834466137, language=CN, orderNo=1, keyword=红葡萄酒), Keyword(id=1242117329857872805, tenantId=1146029695717560320, journalId=1146031591421210625, articleId=1242117328834466137, language=CN, orderNo=1, keyword=黑米色素), Keyword(id=1242117329941758888, tenantId=1146029695717560320, journalId=1146031591421210625, articleId=1242117328834466137, 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一种检测红葡萄酒中掺加黑米色素的方法研究
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科技导报 |研究论文 2007 , 25 (0714) : 46 -48
一种检测红葡萄酒中掺加黑米色素的方法研究
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张军翔
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    宁夏大学农学院
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张军翔
A Method for the Detection of Red Wine Adulteration with Blackrice Pigment
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    出版时间: 2007-07-25
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    利用HPLC方法对市售的“黑米红”色素的花色苷进行分离并鉴别其主要成分;对掺加了“黑米红”的葡萄酒进行分析检测,以建立一种检测红葡萄酒添加黑米色素的方法。该方法简便、直观、准确,具有很好的实用性。
    红葡萄酒  /  黑米色素  /  检测  /  添加
    The main anthocyanin of Blackrice pigments was analysed by HPLC, and the method of detection of red wine adulteration with Blackrice pigments was established. HPLC analysis: Chromatographic condition was RP-C18 column, pH 1.6 in mobilephases, binary solvent delivery gradient elution, and UV-Vis detection was used at 518 nm. The result showed the main anthocyanin of Blackrice pigments was Cyanindin-3-glucoside. An enhanced peak from additional Cyanindin-3-glucoside was fond in red wine adulteration with Blackrice pigments, due to Cyanindin-3-glucoside from Blackrice pigments, and wine adulteration with Blackrice pigment could be detected using this peak. This detecting method is simple, accurate, illustrative, and with high practicability.
    张军翔. 一种检测红葡萄酒中掺加黑米色素的方法研究. 科技导报, 2007 , 25 (0714) : 46 -48 .
    . A Method for the Detection of Red Wine Adulteration with Blackrice Pigment[J]. Science & Technology Review, 2007 , 25 (0714) : 46 -48 .

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    • 接收时间:2008-08-18
    • 首发时间:2007-07-25
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    • 收稿日期:2008-08-18
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    2种不同金属材料的力学参数
    科
    Family
    属数
    Number of
    genus
    种数
    Number of
    species
    占总种数比例
    Percentage of
    total species (%)
    属
    Genus
    种数
    Number of
    species
    占总种数比例
    Percentage of total
    species (%)
    鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
    小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
    多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
    红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
    小菇属 Mycena 11 5.26
    光柄菇属 Pluteus 5 2.39
    红菇属 Russula 17 8.13
    栓菌属 Trametes 5 2.39
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