Stobbaerts R, Robberecht H, Haesen F, Deelstra H
Department of Pharmaceutical Sciences, University of Antwerp (U.I.A.), Wilrijk, Belgium.
Int J Vitam Nutr Res. 1994;64(3):233-6.
The manganese content of 35 different red, white and rosé wines, produced in several European countries, is determined by electrothermal atomic absorption spectrometry. A mean concentration of 2.7 +/- 1.7 mg l-1 (range: 0.5-7.3 mg l-1) is obtained. No statistically significant difference is observed between red and white wines. On the other side, the red Beaujolais wines reveal significantly (p < 0.01) higher manganese content. Since literature data on manganese content of wine could hardly be traced, factors, probably affecting the manganese content of this alcoholic beverage, are discussed.
采用电热原子吸收光谱法测定了几个欧洲国家生产的35种不同的红葡萄酒、白葡萄酒和桃红葡萄酒中的锰含量。得到的平均浓度为2.7±1.7毫克/升（范围：0.5 - 7.3毫克/升）。红葡萄酒和白葡萄酒之间未观察到统计学上的显著差异。另一方面，博若莱红葡萄酒的锰含量显著更高（p < 0.01）。由于几乎找不到关于葡萄酒中锰含量的文献数据，因此讨论了可能影响这种酒精饮料中锰含量的因素。
