己糖激酶-磷酸葡萄糖异构酶法测定葡萄酒中还原糖的含量  

Enzymatic Determination of Reducing Sugar in Wine with Automatic Discrete Analyzer

作　　者：杨艳娥[1,2] 高红波[2] 钟其顶[2] 谷学新[1] 熊正河[2] 陈楠楠[1,2] 陈凯 

机构地区：[1]首都师范大学化学系,北京100048 [2]中国食品发酵工业研究院,北京100027 [3]赛默飞世尔科技(中国)有限公司,北京100007

出　　处：《首都师范大学学报（自然科学版）》2011年第4期47-50,共4页Journal of Capital Normal University：Natural Science Edition

摘　　要：建立了快速检测葡萄酒中还原糖含量的分析方法,实验表明还原糖含量在0.015～2.000g/L浓度范围内线性关系良好,相关系数为0.999 4;加标回收率(n=3)在97.56%～107.66%之间;精密度和重复性(n=10)的RSD%分别为1.26%和2.14%.该法具有无需样品前处理、特异性好、灵敏度高、测定速度快等优点,适用于葡萄酒企业对葡萄酒酿造过程控制和葡萄酒产品质量检测.A method was developed for rapidly analyzing the concentration of reducing sugar in wines.A suitable linear relationship was obtained between the concentrations of Reducing sugar（0.015～2.000 g/L） and the correlation coefficient was 0.999 4;the Recovery ratio（n=3） were between 97.56%～107.66%;the RSD% of precision and repeatability（n=10） were 1.26% and 2.14% respectively.This method is simple,specific,sensitive,rapid,and good for determination of Reducing sugar in wines,suitable for monitoring samples during wine-making and brewing process and quality control for the finished wine in winery.

关 键 词：还原糖 葡萄酒 酶法试剂盒 Arena自动分立式分析技术 

分 类 号：O657.2[理学—分析化学]