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| 固态发酵食醋中还原糖、总糖含量测定 | |
| 引用本文： | 王欢,卢红梅,张义明,何腊平.固态发酵食醋中还原糖、总糖含量测定[J].中国酿造,2011(9). |
| 作者姓名： | 王欢 卢红梅 张义明 何腊平 |
| 作者单位： | 1. 贵州省发酵工程与生物制药重点实验室,贵州贵阳550001;贵州大学化学与化工学院,贵州贵阳550001 2. 贵州省发酵工程与生物制药重点实验室,贵州贵阳,550001 3. 贵州大学生命科学学院,贵州贵阳,550025 |
| 基金项目： | 贵阳市科技计划(生物重大专项)([2010]筑科农合同字第8-2号); 贵州省科学技术基金资助项目(黔科合J字[2010]2066) |
| 摘 要： | 采用直接滴定法、3,5-二硝基水杨酸法2种方法测定固态发酵食醋、加饭酒中还原糖、总糖含量,探讨样品颜色对还原糖、总糖测定的影响,同时为消除色素对糖含量测定的影响,用活性炭对其脱色.结果表明:直接滴定法因样品颜色的影响,不易判断滴定终点,使平均回收率仅为78.050％;活性炭脱色后平均回收率仅为76.414％,3,5-二硝基水杨酸法是比较准确的测定固态发酵食醋中糖含量的方法,平均回收率为100.933％. |
| 关 键 词： | 固态发酵食醋 还原糖 总糖 3 5-二硝基水杨酸 |
Determination of the contents of reducing sugar and total sugar in solid-state fermented vinegar |
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| WANG Huan,LU Hongmei,ZHANG Yiming,HE Laping.Determination of the contents of reducing sugar and total sugar in solid-state fermented vinegar[J].China Brewing,2011(9). | |
| Authors: | WANG Huan LU Hongmei ZHANG Yiming HE Laping |
| Affiliation: | WANG Huan1,2,LU Hongmei1,ZHANG Yiming1,HE Laping3(1.Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550001,China,2.School of Chemistry and Chemical Engineering,Guizhou University,3.College of Life Sciences,Guiyang 550025,China) |
| Abstract: | The content of reducing sugar and total sugar in solid-state fermentation vinegar and adding-meal rice wine were determined by direct titration and method using 3,5-dinitrosalicylic acid.The influence of sample color on determination of reducing sugar and total sugar was discussed.Meanwhile,decolor samples were deolored by active carbon to eliminate influence of sample color on determination of sugar.The results showed that,because of the influence of sample color,the ending point of direct titration was di... |
| Keywords: | solid-state fermentation vinegar reducing sugar total sugar 3 5-dinitrosalicylic acid |
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