| 橄榄酒的研制及品质分析 |
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| 引用本文： | 余晓琴,阚建全.橄榄酒的研制及品质分析[J].中国酿造,2005(8):58-60. |
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| 作者姓名： | 余晓琴 阚建全 |
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| 作者单位： | 西南农业大学,食品科学学院,重庆,400716 |
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| 摘 要： | 简要阐述橄榄酒的研制工艺并且对其有效成分氨基酸、总黄酮和维生素C进行含量测定。利用高效氨基酸分析仪、分光光度计，根据GB12392-90分别测定酒中氨基酸总量为11．74g／L，共测定出17种氨基酸；总黄酮含量为17．69mg／100mL；维生素C含量为480mg／L。
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| 关 键 词： | 橄榄酒 总黄酮 氨基酸 维生素C 含量测定 |
| 文章编号： | 0254-5071(2005)08-0058-03 |
| 修稿时间： | 2004年12月14 |
Development of Canarium album wine and the quality analysis |
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| YU Xiao-qin,Kan Jian-quan.Development of Canarium album wine and the quality analysis[J].China Brewing,2005(8):58-60. |
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| Authors: | YU Xiao-qin Kan Jian-quan |
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| Abstract: | The production processing of Canarium album wine was introduced and the contents of total flavonoids, amino acids and vitamin C were determined respectively by High Efficiency Amino Acids Analytical Meter and spectrophotometer, according to GB12392-90. It contained 17 kinds of amino acids with total content of 11.74 g/L. The total flavonoids were 17.69 mg/100 ml and the total vitamin C was 480 mg/L. It was rich in flavonoids, vitamin C and amino acids and possessed powerful biological active property. |
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| Keywords: | Canarium album wine total flavonoids amino acid vitamin C content determination |
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