对羟基联苯法测定啤酒中乳酸  

The determination of lactic acid levels in beer used p-hydroxybiphenol colorimetry

作　　者：高庆[1] 印建和[1] 穆华容[1] 秦建华[1] 方维明[2] 汪志君[2] 姜涌明[2] 相成明 

机构地区：[1]扬州工业职业技术学院,扬州225007 [2]扬州大学食品科学与工程学院,扬州225007 [3]江苏联环药业有限公司,扬州225009

出　　处：《酿酒》2005年第6期93-95,共3页Liquor Making

摘　　要：对羟基联苯法多用于测定血液或尿液中乳酸的含量,但在啤酒中应用还未见报道.本文在此基础上进行了适当改进,并对啤酒中添加不同的乳酸标准液进行了乳酸含量测定,结果显示,乳酸的回收率在95%～1106%之间.Although p- hydroxybiphenol colorimetry Ires mainly applied in detecting the content of latic acid in blood or urine, it was rarely used in beer. After, this paper examed the lever of latic acid in beer wltich different content of standard latic acid solution was added in, and the results showed that the recoveries are between 95% and 106%.

关 键 词：乳酸 对羟基联苯比色法 啤酒 

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]