浅析绍兴黄酒生麦曲蛋白酶的测定  

Shao Xing Rice Wine of Health And The Determination of Protease Michael Qu

作　　者：魏桃英[1] 徐大新[1] 寿泉洪[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2009年第6期83-85,共3页Liquor Making

摘　　要：用紫外分光光度法来测定黄酒生麦曲中手工麦曲与机械化麦曲、不同色泽的手工麦曲之间蛋白酶的含量,同时考虑在滤纸不同其它条件相同的情况下来比较蛋白酶含量的差异。结果表明手工麦曲较机械化麦曲蛋白酶含量高;在手工麦曲中灰白色蛋白酶含量最高,黑色的蛋白酶含量最底。滤纸不同对麦曲的影响不大。The use of UV spectrophotometry to determine the raw wheat rice wine in hand Mr Qu Qu Qu and mechanized wheat,wheat by hand a different color between the protease content of music,taking into account other conditions in the filter paper in different circumstances the same comparison of the differences in protein content.The results show that the more mechanical hand Mr Michael Qu Qu high protease;in the hand of Mr Qu highest protease gray,black content in the bottom of the protease.Different filter paper on the impact of wheat koji.

关 键 词：紫外分光光度法 蛋白酶 黄酒 手工生麦曲 机械化生麦曲 

分 类 号：TS261.8[轻工技术与工程—发酵工程] F272[轻工技术与工程—食品科学与工程]