改良刚果红法检测分析羌族咂酒中的β-葡聚糖  

Determination and Analysis of β-Glucan in Za Wines of Qiang Nationality by Improved Congo Red Method

作　　者：张楷正[1] 吕开斌[1] 邓楷 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]阿坝高原绿谷食品有限公司,四川理县623100

出　　处：《湖北农业科学》2016年第1期189-191,197,共4页Hubei Agricultural Sciences

基　　金：泸州老窖科研奖学金项目(13ljzk08);四川理工学院科研项目(2014RC26);四川理工学院大学生创新创业训练计划项目(cx20141407)

摘　　要：分别采用标准酶法和改良刚果红法,以市售啤酒为参照酒样,对2种传统羌族咂酒和2种新型咂酒（工业化咂酒）中的β-葡聚糖进行了检测及分析。结果表明,羌族咂酒富含β-葡聚糖,其中传统咂酒中β-葡聚糖含量较高,为61.68~70.33μg/m L,高于普通型新型咂酒（52.48~56.38μg/m L）和清爽型新型咂酒（42.23~45.86μg/m L）的含量（P〈0.05）;参照酒样百威啤酒和雪花啤酒的β-葡聚糖含量较低,分别为32.83~34.63、15.49~16.29μg/m L。分析比较两种测定方法的结果,发现与标准酶法相比,除了传统咂酒TZW-W的刚果红法检测数据偏高超过10%以外,其他5个酒样的检测数据偏差均小于10%,表明改良刚果红检测法有较高的准确性和可信度,且具快速、简便的优点,是一种适合于工厂批量检测酒品中β-葡聚糖含量的方法。Using improved Congo red method and standard enzyme method, with reference of commercial Wines, the β-Glucan of two traditional Za wines and two commercial Za wines were determined and analyzed. The results displayed that Za wine of Qiang nationality is rich inβ-Glucan, in which the highest concentration of β-Glucan is ascribed to traditional Za wine （61.68-70.33 μg/mL）, while CZW-P （52.48N56.38 μg/mL ） and CZW-Q （42.23-45.86 μg/mL）are ranked second and third respectively. Meanwhile, the two referenced wines, Budweiser beer and Snow beer, have low content of β-Glucan, which are 32.83-34.63 μg/mL and 15.49-16.29 μg/mL respectively （P〈0.05）. Comparing and analyzing the results of two determination methods, with reference of standard enzyme method, it concluded that except the detecting data of Congo red method have a high deviation of 10% in traditional Za wine, the detecting data in other 5 winy samples were all less than 10%, which revealed that the improved Congo red method have accuracy and reliability, is a rapid and easiest way usable for batch determination of β-Glucan content of alcoholic drinks in factories.

关 键 词：羌族咂酒 β-葡聚糖检测 改良刚果红法 标准酶法 

分 类 号：TS261.7[轻工技术与工程—发酵工程] O656.25[轻工技术与工程—食品科学与工程]