测定啤酒和白葡萄酒中有机酸的离子排斥色谱法

研究了离子排斥色谱法分离测定啤酒和白葡萄酒中有机酸；选用常见的盐酸溶液作淋洗液，以四丁基氢氧化铵为再生液，考察了淋洗液浓度、流量等因素对分离和测定的影响，对啤酒和白葡萄酒中常见有机酸在阴离子排斥色谱柱上的保留行为进行了系统的研究；通过试验确定最佳的色谱条件为盐酸浓度1．10mmol/L，流量0．80mL/min；四丁基氢氧化铵浓度5.0mmol/L，流量1.10mL/min；并在该条件下，测定了啤酒和白葡萄酒中的有机酸。

Determination of Organic Acids in Beer and White Wine by Ion Exclusion Chromatography

Ion exclusion chromatography was used for the determination of organic acids in both beer and white wine with common HCl solution as an eluent and tetrabutylammoniun hydroxide as a regenerant. Factors affecting the separation and detection of the organic acids such as concentration and flow rate of the eluent, concentration and flow rate of the regenerant were evaluated. The retention behaviors of common organic acids of both beer and white wine in the ion exclusion column were studied in detail. The chromatographic conditions were optimized. Chromatographic separation was performed under the following conditions: eluent concentration of 1.10 mmol/L, eluent flow rate of 0.80 mL/min, regenerant concentration of 5.0 mmol/L and its flow rate of 1.10 mL/min.