Analysis of Sugar Components of Fermented Rice Wine by Ion Chromatography  

离子色谱法分析发酵米酒中糖组分的研究(英文)

作　　者：蔡柳[1] 苏小军[1] 熊兴耀[1,2] 

机构地区：[1]湖南农业大学湖南省作物种质创新与资源利用重点实验室,湖南长沙410128 [2]中国农科院蔬菜花卉研究所,北京100081

出　　处：《Agricultural Science & Technology》2013年第10期1500-1502,共3页农业科学与技术（英文版）

基　　金：Supported by Changsha Key Project in Hunan Province(K1005007-21)~~

摘　　要：[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.[目的]利用离子色谱法分析发酵米酒中的糖组分。[方法]利用离子色谱-脉冲安培检测法分析发酵米酒中糖组分,筛选出变色龙色谱系统分析糖的最佳条件。[结果]最佳测定条件为:淋洗液为NaOH与CH3COONa的组合,采用梯度浓度进行洗脱,柱温35℃,流速为0.4 ml/min;在该条件下对传统发酵米酒中的糖进行了分析,结果表明该法检测限低、重现性好、回收率高。[结论]该研究建立并确定了利用离子色谱-脉冲安培检测法分析发酵米酒中糖组分的方法和最佳条件,为提高米酒产品质量的研究提供了技术支持。

关 键 词：Rice wine Ion chromatography FERMENTATION 

分 类 号：TS261.7[轻工技术与工程—发酵工程] O657.75[轻工技术与工程—食品科学与工程]