甜酒汁液糖分的纸色谱层析  

Analysis of Sugar Content in Sweet Rice Wine by Paper Chromatographic Method

作　　者：喻凤香[1] 赵世浩[1] 林亲录[1] 李珂[1] 杨熠[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《酿酒科技》2005年第10期90-91,共2页Liquor-Making Science & Technology

摘　　要：用从酒曲中筛选纯化的高糖化力根霉菌株R N-1R,Q-1,R A-1,R S-1做糯米发酵试验。并用纸色谱层析法分析发酵糯米甜酒汁液的糖分。结果表明,其糖化产物主要为葡萄糖,展开剂以正丁醇∶吡啶∶水=6∶4∶3效果最好。Rhizopus strains RN-1, RQ-1, RA-1, and RS-1 in possession of strong saccharifying power were selected from sweet rice wine yeast for glutinous rice fermentation experiments. Besides, sugar content in sweet rice wine was analyzed by paper chromatographic method and the results indicated that the main saccharifying product was glucose and the best ratio of developer as n-butonol： pyridine： water as 6：4：3.

关 键 词：甜酒汁液 糖分 纸色谱层析法 

分 类 号：TS262[轻工技术与工程—发酵工程]