高效液相色谱法测定上面发酵法小麦啤酒麦汁中可发酵糖  

Analysis of fermentable sugar in wort of wheat beer by top fermentation by high performance liquid chromatography

作　　者：满娟娟[1] 申勋宇[1] 李宏军[1] 

机构地区：[1]山东理工大学,山东淄博255091

出　　处：《食品工业科技》2010年第3期360-361,364,共3页Science and Technology of Food Industry

基　　金：科技部农业科技成果转化资金项目(05EFN21370051)资助;山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：用高效液相色谱法测定上面发酵法小麦啤酒麦汁中的葡萄糖、果糖、蔗糖、麦芽糖和麦芽三糖含量。结果表明:麦汁中5种可发酵糖的浓度与其峰面积在检测范围内呈良好的线性关系,相关系数0·9986～0·9997之间,样品的加标回收率在96·38%～98·95%,相对标准偏差1·87%～3·46%。A HPLC method was developed for determination of glucose,fructose, sucrose, maltose and maltotriose in wort of wheat beer by top fermentation.The results showed the content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient were 0.9986-0.9997, the recoveries of samples added standard samples were 96.38%-98.95% ,the standard deviation was 1.87%-3.46%.

关 键 词：高效液相色谱 小麦啤酒麦汁 可发酵糖含量 

分 类 号：TS262.5[轻工技术与工程—发酵工程]