绿色食品啤酒标准中甲醛测定方法的探讨  

Discussion on the Determination Methods of Formaldehyde in Beer by Green Food Standards

作　　者：李红[1] 陈苏娟 郭瑞涵 张五九[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]福建雪津啤酒有限公司,福建莆田351111

出　　处：《酿酒科技》2005年第11期81-83,共3页Liquor-Making Science & Technology

摘　　要：绿标中对啤酒甲醛的测定方法的反应条件和各试剂的添加量合适;反应形成的紫红色化合物在常温下相当稳定,1h内吸光值基本不会变化;啤酒的除气方式对测定结果有一定的影响;测定结果重复较好,回收率稍差;蒸馏时发生焦糊,易引起测定结果偏高。The reaction conditions of determination methods of formaldehyde in beer by green food standard and the addition quantity of each agent were applicable. The claret compounds were quite stable under normal temperature and there was almost no change in absorbency within 1 h. The gas removal modes in beer had certain effects on formaldehyde determination. The determination results had good repeatability but the recovery rate was a little bad. The scorch of beer in distillation would easily induce the increase of determination results. （Tran. by YUE Yang）

关 键 词：啤酒 甲醛 绿色食品啤酒 甲醛测定方法 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]