| pH示差法测定蓝莓酒中花色苷条件的优化 |
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| 引用本文： | 孙婧超,刘玉田,赵玉平,欧燕,庞少华.pH示差法测定蓝莓酒中花色苷条件的优化[J].中国酿造,2011(11). |
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| 作者姓名： | 孙婧超 刘玉田 赵玉平 欧燕 庞少华 |
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| 作者单位： | 烟台大学食品科学与工程研究所,山东烟台,264005 |
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| 摘 要： | 讨论优化pH示差法用于测定蓝莓酒花色苷含量的分析条件.测定吸光度时的pH值选定为1.0和4.5;样品需调整到pH值为3.0条件下测定;反应平衡温度优化为40C;平衡20min,30min内比色.精密度测定结果的平均标准偏差为0.52％;方法的平均加标回收率为101.64％,相比未优化分析条件测定的回收率提高了15％.
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| 关 键 词： | 花色苷 pH示差法 蓝莓酒 |
Optimization of analytical condition of determining anthocyanins content in blueberry wine by pH-differential method |
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| SUN Jingchao,LIU Yutian,ZHAO Yuping,OU Yan,PANG Shaohua.Optimization of analytical condition of determining anthocyanins content in blueberry wine by pH-differential method[J].China Brewing,2011(11). |
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| Authors: | SUN Jingchao LIU Yutian ZHAO Yuping OU Yan PANG Shaohua |
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| Affiliation: | SUN Jingchao,LIU Yutian,ZHAO Yuping,OU Yan,PANG Shaohua(Institute of Food Science & Engineering,Yantai University,Yantai 264005,China) |
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| Abstract: | |
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| Keywords: | anthocyanin pH-differential method blueberry wine |
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