HPLC法测定大米酶解液与大米饮料中糖类及工艺探讨  

Analysis of carbohydrate in saccharificated liquid and rice beverage

作　　者：王启军[1] 钟亚东[1] 张水华[1] 张东亮[1] 王婷[1] 

机构地区：[1]华南理工大学,广州510640

出　　处：《食品科技》2009年第2期153-156,共4页Food Science and Technology

基　　金：东莞市企事业单位委托技术开发项目(B12D8073320)

摘　　要：用液相色谱技术对糖化酶解液和大米饮料中的糖类组分进行测定。实验表明:大米酶解液和大米饮料中均含有葡萄糖、麦芽糖与麦芽三糖,且两种饮料中3种糖类比例类似,大米饮料中3种糖含量较低,并添加蔗糖作为为甜味添加剂,证明了使用麦芽作为糖化剂能够生产较好的大米饮料。The carbohydrates in saccharificated liquid respectivelly were measured by the technology of HPLC. The measurement results indicated that the both of them contain matlo, glucose, malt trisaccharide, and useing malt to produce rice beverage is possible. Besides, sucrose is found in the rice beverage nor in the saccharificated liquid.

关 键 词：酶解液 大米饮料 糖类 HPLC 

分 类 号：TS245.4[轻工技术与工程—制糖工程]