主题：【求助】（已应助）Naphthaleneacetic Acid and Its Major Conjugate Residues in Zinfandel Grapes and Wine

Am. J. Enol. Vitic. 34:3:163-166 (1983)
Copyright © 1983 by the American Society for Enology and Viticulture.
Naphthaleneacetic Acid and Its Major Conjugate Residues in Zinfandel Grapes and Wine
T. E. Archer 1, J. D. Stokes 1, J. O. Johnson 2, S. Mendivil 3, R. Neja 3, W. J. Hardie 4, and R. J. Weaver 5
1 Department of Environmental Toxicology
2 Department of Viticulture and Enology, University of California, Davis, CA
3 Monterey County, CA
4 Horticultural Research Station, Dept. of Agric., Box 460, Irymple, Victoria, Australia 2398
5 Department of Viticulture and Enology, University of California, Davis, CA 95616
Zinfandel grapevines were treated at the rate of 100 mg/L and at twice that rate (200 mg/L) with 1-naphthaleneacetic acid (NAA) to control the secondary crop. Total NAA residues, including the two major conjugates (NAAsp and NAGlu), were determined on the harvested grapes by high-performance liquid chromatography. Total NAA residues ranged from approximately 6 ppm at application to 0.22 ppm 126 days after application, and conjugation products ranged from 0% to 91% between application and harvest. Treated grapes were processed into wine. For the 100 and 200 mg/L treatments, the total NAA residues were respectively 0.12 and 0.21, 0.07 and 0.12, 0.12 and 0.24, and 0.07 and 0.12 ppm for crushed grapes, pressed juice, pressed pomace and bottled wine.
Submitted on June 30, 1982

链接：  http://www.ajevonline.org/cgi/content/abstract/34/3/163