pH示差法测定蓝莓酒中花色苷条件的优化  

Optimization of analytical condition of determining anthocyanins content in blueberry wine by pH-differential method

作　　者：孙婧超[1] 刘玉田[1] 赵玉平[1] 欧燕[1] 庞少华[1] 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005

出　　处：《中国酿造》2011年第11期171-174,共4页China Brewing

摘　　要：讨论优化pH示差法用于测定蓝莓酒花色苷含量的分析条件。测定吸光度时的pH值选定为1.0和4.5;样品需调整到pH值为3.0条件下测定;反应平衡温度优化为40℃;平衡20min,30min内比色。精密度测定结果的平均标准偏差为0.52%;方法的平均加标回收率为101.64%,相比未优化分析条件测定的回收率提高了15%。The analytical conditions of the pH-differential method to determine anthocyanin content in buleberry wine were optimized in this paper. pH was set at 1.0 and 4.5 when determined the absorbance, pH value was adjusted to 3.0 when determined the samples. The temperature and balanced time of reaction were 40℃ and 20min, respectively. The colorimetric time was controlled in 30min. The average relative standard deviation of precision was 0.52%. The average recovery rate of the method was 101.64%, which was increased by 15% compared to that of the original analytical method.

关 键 词：花色苷 PH示差法 蓝莓酒 

分 类 号：TS262.8[轻工技术与工程—发酵工程]