甜酒汁液糖分分析  

Saccharine Analysis of Sweetricewine Juice

作　　者：喻凤香[1] 陈煦[1] 林亲录[1] 李珂[1] 杨熠[1] 李菁[1] 

机构地区：[1]湖南农业大学,湖南长沙410128

出　　处：《酿酒》2006年第2期37-40,共4页Liquor Making

摘　　要：根霉RhizopusRN-1,根霉RhizopusRQ-1,根霉RhizopusRA-1,根霉RhizopusRS-1是从酒曲中筛选纯化的优良菌株。用该四菌株制作甜酒,测定了其总糖和还原糖含量和低聚糖值。并对根霉RA-1糖组分进行了Sephadex G-100柱凝胶层析,分离得到四个峰。纸层析结果表明,第一峰为单糖,第四峰为低聚麦芽三糖,不同展开剂以吡啶∶正丁醇∶水=4∶6∶3效果最好。Rhizopus RN - 1, Rhizopus RQ - 1, Rhizopus RA - 1, Rhizopus RS - 1 with high glucoamylase activity were selected from sweetricewine Qu, we detemined the total and votive saccharides of the sweetricewine with this four strains. The Rkizopus RA - 1 ones was separated by a gel filtration . We gained three suits , after Paper chromatogram it shows that the first was mostly glucose, the third was ohgosaccharide Mahotriose .The developer combined with n- Butonol（6/13）, Pyridine（4/13）, water（3/13） was the best K

关 键 词：层析 麦芽三糖 根霉 甜酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TQ041.7[轻工技术与工程—食品科学与工程]