RAPID DETERMINATION OF PROLINE IN GRAPES AND WINES

被引：68

作者：

OUGH, CS

机构：

[1] Department of Viticulture and Enology, University of California Davis, Davis, California

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb10327.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

—An improved method for the rapid determination of free proline in grapes and wine is given. No significant interference from other amino acids in amounts found in grapes and wine would normally be expected. The method is applicable to most biological material as long as lysine, hydroxyproline, tryptophan and glutamine are not present in total amounts greatly exceeding that of proline. Lysine caused greatest interference and this was only 6% error on equal mole amounts. A direct dilution technique instead of the usual extraction of reaction product by benzene increased accuracy and speed of this method. The relative standard deviation between pairs of samples of grape juice averaged about 3% and for wine about 4%. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：228 / &

共 16 条

[1]

Castor J. G. B., 1956, AM J ENOL, V7, P19

[2]

CASTOR JGB, 1953, FOOD RES, V18, P139

[3]

CHINARD FP, 1952, J BIOL CHEM, V199, P91

[4] A STUDY OF GLUTAMINE INTERFERENCE IN ACIDIFIED NINHYDRIN REACTION FOR PROLINE [J].