配制酒中枸杞多糖含量的检测条件优化  

Optimize the Detection Conditions of Lycium Barbarum Polysaccharide for Integrated Chinese Spirits

作　　者：刘曼曼[1] 吴宏萍[1] 薛锡佳[1] 吴丽华[1] 冷其影 魏云[1] 张夏子[1] 时玉英[1] 张怡[1] 

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236018

出　　处：《酿酒》2018年第1期39-41,共3页Liquor Making

基　　金：安徽省柔和型白酒酿造及质量安全工程技术研究中心资助项目

摘　　要：采用硫酸-苯酚法,利用紫外可见分光光度计,优化了配制酒中枸杞多糖含量的测定条件。优化后的实验条件缩短了检测时间,并且方法简便、准确、精密度高、回收率高,适用于配制酒中枸杞多糖含量的检测。The sulfuric acid - phenol method and UV - visible spectrophotometer were used to optimize the detection conditions of Lycium barbarum polysaccharide for integrated Chinese spirits. The optimized experimental conditions shorten the detection time, and the method is simple, accurate, high precision and high recovery rate. It is suitable for the detection of Lycium barbarum polysaccharide.

关 键 词：配制酒 枸杞多糖 紫外-可见分光光度计 条件优化 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]