- Various instrumental approaches for determination of organic acids in wines.
Various instrumental approaches for determination of organic acids in wines.
Food chemistry (2015-10-17)
Jiri Zeravik, Zdenka Fohlerova, Miodrag Milovanovic, Ondrej Kubesa, Marta Zeisbergerova, Karel Lacina, Aleksandar Petrovic, Zdenek Glatz, Petr Skladal
PMID26471576
摘要
Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking.
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无水柠檬酸粉末, meets analytical specification of Ph. Eur., BP, USP, E330, anhydrous, 99.5-100.5% (based on anhydrous substance)
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乙酸, glacial, puriss., meets analytical specification of Ph. Eur., BP, USP, FCC, 99.8-100.5%
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磷酸钠 二元, puriss., meets analytical specification of Ph. Eur., BP, USP, FCC, E 339, anhydrous, 98-100.5% (calc. to the dried substance)
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氯化钾, powder, BioReagent, suitable for cell culture, suitable for insect cell culture, ≥99.0%
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氯化钾, puriss., meets analytical specification of Ph. Eur., BP, USP, FCC, E508, 99-100.5% (AT), ≤0.0001% Al
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戊二醛 溶液, Grade I, 25% in H2O, specially purified for use as an electron microscopy fixative
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乙二胺四乙酸 溶液, 0.02% in DPBS (0.5 mM), sterile-filtered, BioReagent, suitable for cell culture