木瓜酒的研制及营养成分分析  

Development and Nutritional Components Analysis of Papaya Wine

作　　者：杨海玲[1] YANG Hai-ling(Tangshan Vocational and Technical College,Tangshan Hebei 063000)

机构地区：[1]唐山职业技术学院,河北唐山063000

出　　处：《现代农业科技》2018年第20期228-229,共2页Modern Agricultural Science and Technology

摘　　要：介绍了木瓜酒的制作工艺和营养成分分析及评价。用分光光度法对木瓜酒中的总多酚、黄酮、糖的含量进行测定分析,用甲醛滴定法对氨基酸含量进行分析。结果表明,1号木瓜酒的多酚、黄酮和总糖的浸出含量均最高,百分比分别为0.036 9%、0.72%和0.712%。7号木瓜酒的总氨基酸浸出含量最高,为0.235%。The production process and nutrient composition analysis and evaluation of papaya wine were introduced.The contents of total polyphenols,flavonoids and sugars in papaya wine were determined by spectrophotometry,and the amino acid content was analyzed by formaldehyde titration.The results showed that the leaching contents of polyphenols,flavonoids and total sugar of papaya wine No.1 were the highest,the percentages were 0.036 9%,0.72%and 0.712%respectively;the total amino acid leaching content of papaya wine No.7 was the highest,the percentage was 0.235%.

关 键 词：木瓜酒 研制 营养成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]