Quantitative determination of ethanol in cider by 1H NMR spectrometry

被引：43

作者：

Zuriarrain, Andoni ^{[1
]}

Zuriarrain, Juan ^{[1
]}

Villar, Mercedes ^{[2
]}

Berregi, Inaki ^{[1
]}

机构：

[1] Univ Basque Country EHU UPV, Fac Chem, Donostia San Sebastian 20018, Spain

[2] Univ Seville, Fac Pharm, E-41012 Seville, Spain

来源：

FOOD CONTROL | 2015年 / 50卷

关键词：

Ethanol; Cider; Nuclear magnetic resonance; NUCLEAR-MAGNETIC-RESONANCE; ALCOHOLIC BEVERAGES; APPLE JUICES; FORMIC-ACID; SPECTROSCOPY; BEER; WINE; QUANTIFICATION; CHROMATOGRAPHY; SENSOR;

D O I：

10.1016/j.foodcont.2014.10.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A quantitative determination method of ethanol in cider is proposed by means of the proton nuclear magnetic resonance (H-1 NMR) technique. Ethanol gives a triplet signal at 1.18 ppm in the spectrum, and its area is used to determine the concentration of this compound. 3-(Trimethylsilyl)-2,2,3,3-d(4)-propionic acid sodium salt is added to the cider with a double purpose: as a reference for 0.00 ppm and as an internal standard for H-1 NMR measurement, Gas chromatography is used to validate the method. A good correlation is found between the ethanol concentrations obtained by H-1 NMR and by gas chromatography in different commercial ciders. The 95% confidence interval for the slope is 1.07 +/- 0.12 (includes 1) and for the intercept -0.03 +/- 0.63 (includes 0). The described method is fast and direct. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：758 / 762

页数：5

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