pH示差法测定紫薯酒中花青素的含量  

Determination of Anthocyanin Content in Purple Potato Wine by pH-differential Method

作　　者：桑戈[1] 赵力[1] 谭婷婷[1] 安宝祯 王家林[1] 

机构地区：[1]青岛科技大学生物工程实验室,山东青岛266042

出　　处：《酿酒科技》2015年第6期88-91,共4页Liquor-Making Science & Technology

摘　　要：紫薯酒是以紫薯、麦曲和酵母为原料发酵生产的低酒精度酿造酒,富含对人体有保健作用的花青素,使用离心分离法从发酵醪液中获取紫薯酒样品,优化适合紫薯酒的p H示差法测定条件,确定测定波长为526 nm,测定p H值为1和4.5,平衡温度为20℃,平衡时间为110 min,测定紫薯酒中的花青素含量为564.6 mg/L。Purple potato wine is a kind of low-alcohol brewing wine fermented by purple potato, malt and yeast, and it is rich in anthocyanins which have health-care function on human body. In the experiment, purple potato wine samples were separated from the fermented mash by centrifugation separation method. The measurement conditions of pH-differential method were optimized as follows：detecting wavelength was 526 nm, detecting pH value was 1 and 4.5 respectively, the equilibrium temperature was at 20℃, and the equilibrium time was 110 mins. Un-der above conditions, anthocyanin content in purple potato wine was measured as 564.6 mg/L.

关 键 词：紫薯酒 花青素 PH示差法 

分 类 号：TS261.7[轻工技术与工程—发酵工程] O652[轻工技术与工程—食品科学与工程]