| 浓香型白酒发酵糟醅中还原糖含量的测定方法研究 |
| |
| 引用本文： | 岳元媛,向文良,张文学,胡承,许德富. 浓香型白酒发酵糟醅中还原糖含量的测定方法研究[J]. 酿酒, 2004, 31(5): 13-15 |
| |
| 作者姓名： | 岳元媛 向文良 张文学 胡承 许德富 |
| |
| 作者单位： | 四川大学食品工程系,成都,610065;四川大学生物工程系,成都,610064;四川泸州老窖股份有限公司,泸州,646000 |
| |
| 摘 要： | 研究了以3,5-二硝基水杨酸(DNS)为显色剂测定浓香型白酒发酵糟醅中还原糖的最佳测定条件.结果表明:当发酵糟醅浸出液稀释10倍中和至微酸性,以待测液作参比,待测液和DNS的用量比为1:2时,在610nm处测定不仅DNS的还原产物有较大吸收值,而且还避开了发酵糟中干扰物质对吸光度的影响.
|
| 关 键 词： | 浓香型白酒 发酵糟醅 还原糖分析 |
| 文章编号： | 1002-8110(2004)05-0013-03 |
| 修稿时间： | 2004-02-13 |
Research on the Determination Method to the Content of Reducing Sugar in the Brewing Mass of Chinese Strong Aromatic Spirits |
| |
| YUE Yuan-yuan,XIANG Wen-liang,ZHANG Wen-xue,Hu Cheng,Xu Defu. Research on the Determination Method to the Content of Reducing Sugar in the Brewing Mass of Chinese Strong Aromatic Spirits[J]. Liquor Making, 2004, 31(5): 13-15 |
| |
| Authors: | YUE Yuan-yuan XIANG Wen-liang ZHANG Wen-xue Hu Cheng Xu Defu |
| |
| Affiliation: | YUE Yuan-yuan~1,XIANG Wen-liang~1,ZHANG Wen-xue~1,Hu Cheng~2,Xu Defu~3 |
| |
| Abstract: | This paper deals with the optimal conditions for the determination of reducing sugar in the brewing mass of Chinese strong aromatic spirits, using 3,5-dinitrosalicvlic acid (DNS) as colour reagent. The result indicates, when the lixivium of brewing mass has been diluted by 10 times and neutralized to be acidulous, take the liquor waiting for determining as the reference liquor, the ratio between the liquor and DNS is 1:2, determining at 610nm,not only the DNS reducing product has a biggish absorption , but also can avoid the effect on the absorbency of the interference material in the brewing mass. |
| |
| Keywords: | strong aromatic spirits brewing mass analysis of reducing sugaa |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
