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%。
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 difficult to estimate, and the average recovery of the method was 78.050% and it was 76.414% after decoloring by active carbon. The method of 3,5-dinitrosalicylic acid was an accuracy method to determine the content of sugar in solid-state fermentation vinegar and the average recovery was 100.933%.
出处
《中国酿造》
CAS
北大核心
2011年第9期172-175,共4页
China Brewing
基金
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)
关键词
固态发酵食醋
还原糖
总糖
3
5-二硝基水杨酸
solid-state fermentation vinegar
reducing sugar
total sugar
3,5-dinitrosalicylic acid
