金樱子酒中还原糖的分光光度法测定  

Determination of reducing sugar in cherokee rose fruit wine with spectrophotometric method

作　　者：李加友[1] 毛怡俊[2] 徐赛男[2] 梁碧霞[2] 叶兴乾[1] 尹源明[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]嘉兴学院生物与化学工程学院,嘉兴314001

出　　处：《食品科技》2011年第10期244-246,255,共4页Food Science and Technology

基　　金：浙江省科技厅项目(2010A01587)

摘　　要：发酵液中还原糖浓度是酿酒工艺的重要控制参数之一。利用还原糖与3,5-二硝基水杨酸(DNS)的专一性显色反应,通过考察检测波长、显色剂用量、反应时间和样品pH等条件对反应的影响,确定了还原糖的DNS-分光光度法检测条件。为克服金樱子浸出液中干扰物对显色反应的影响,建立了一种基于校正工作曲线的还原糖显色检测方法,该方法简便、准确,样品回收率达99.8%。Concentration of reducing sugar is one of the most important factors in the quality control of wine making.The chromogenic reaction can be determined quantitatively between reducing sugar and 3,5-dinitrosalicylic acid（DNS）.The conditions,such as the wave number of spectrophotometric detection,quantity of DNS,time of reaction and pH of sample,were optimized in the DNS-spectrophotometer method.A correction working curve was established to estimate the reducing sugar for overcomeing the advance impact of interferent in cherokee rose fruit wine.The DNS-spectrophotometer method was simple and accurate with recovery of 99.8%.

关 键 词：3 5-二硝基水杨酸 酿酒 还原糖 校正工作曲线 

分 类 号：TS261.7[轻工技术与工程—发酵工程]