客家黄酒总糖测定方法的改进与优化  

Improvement of the Determination Method of Total Sugar in Hakka Yellow Rice Wine

作　　者：徐艳[1,2] 严汉彬[1] 邱元凯[1] 伍添伟 

机构地区：[1]河源职业技术学院,广东河源517000 [2]汕头大学,广东汕头515000

出　　处：《酿酒科技》2016年第10期53-55,共3页Liquor-Making Science & Technology

基　　金：广东省科技项目(2015A040404014);河源市科技项目(2013-139);河源市科技项目(源科[2014]12号)

摘　　要：根据国标GB/T 13662—2008廉爱农法,改进客家黄酒总糖测定方法,分析乙酸锌和亚铁氰化钾处理对客家甜黄酒总糖含量测定的影响。实验结果表明,对样品进行乙酸锌、亚铁氰化钾处理或斐林试剂中加入亚铁氰化钾均可使廉爱农法滴定终点颜色更易于判断,其中对样品进行亚铁氰化钾处理还可有效提高准确度。Based on the Lane-Eynon method in GB/T 13662--2008, the determination method of total sugar in Hakka yellow rice wine was im-proved. The effects of zinc acetate and potassium hexacyanoferrate treatment on the determination were investigated. The experimental resultssuggested that, wine samples treated by zinc acetate and potassium hexacyanoferrate or the addition of potassium hexacyanoferrate in Fehling＇s reagent was helpful for the judgment of titration end point color. Besides, treating wine samples with potassium hexacyanoferrate could effec-tively increase the accuracy.

关 键 词：总糖 廉爱农法 客家黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]