啤酒中微量甲醛测定方法的比较与选择  

Selection and comparison on determining methods for formaldehyde in beer

作　　者：吴勤民[1] 

机构地区：[1]江苏食品职业技术学院,淮安223001

出　　处：《食品科技》2007年第11期172-175,共4页Food Science and Technology

摘　　要：研究对HPLC法和酶催化光度法测定啤酒中甲醛含量的实验条件进行优化,对乙酰丙酮法、AHMT法、HPLC法和酶催化光度法测定啤酒中的甲醛含量进行比较和分析,实验结果表明,从实验重复率、甲醛回收率及检测限考察,酶法为最佳测定方法,HPLC法也能够满足实际检测的需要,但与酶法相比,其对实验设备的要求较高,不经济且不方便。AHMT法由于采用直接火加热导致甲醛提取率降低,从而降低了实验结果的可信度。乙酰丙酮法由于检测限偏高,较难满足实际检测的需要。Conditions for determination of formaldehyde in beer by HPLC method and ECP （enzymatic catalysis photometry） were optimized. The determination results were compared and analyzed by acetylacetone method, AHMT method, HPLC method and ECP. Results showed the ECP was best in repeatability, recovery and detectability. HPLC method could meet the demand of practical detection but was not economical and convenient compared with ECP. The extraction rate was lower by AHMT method because of direct heating, thus led to reduce of the reliability of results. The acetylacetone method could not meet the demand of practical determination because of the high detectability

关 键 词：HPLC 酶催化光度法 AHMT 乙酰丙酮 甲醛 

分 类 号：TS262.5[轻工技术与工程—发酵工程]