刺梨原汁酒总糖的含量测定  

Determination of Total Sugar in Rosa roxburghii Juice Wine

作　　者：杨春艳 叶玉华 邹兰 Yang Chunyan;Ye Yuhua;Zou Lan(Food and Drug Inspection and Testing Center of Southwest Guizhou,Xingyi 562400,China)

机构地区：[1]黔西南州食品药品检验检测中心,贵州兴义562400

出　　处：《现代食品》2019年第2期149-151,共3页Modern Food

基　　金：贵州省黔西南州科技项目(编号:2016-1-22)

摘　　要：目的:建立刺梨原汁酒总糖的测定方法。方法:用水提法提取刺梨酒中总糖,蒽酮-硫酸法显色,用紫外分光光度法测定其总糖含量。结果:检测波长为625 nm,得到葡萄糖标准曲线回归方程为y=5.773x+0.008,R^2=0.997,线性范围为0.007 52～0.037 60 mg·mL^(-1),该测定方法供试液在2 h内显色稳定,精密度、稳定性和重复性良好,平均回收率97.4%。结论:蒽酮-硫酸法操作简便,重现性好,准确,可靠,可作为刺梨原汁酒总糖的测定。Objective:To establish a method for the determination of total sugar in Rosa roxburghii juice wine.Methods:Total sugar in Rosa roxburghii wine was extracted by water extraction and colored by anthrone-sulfuric acid method.The content of total sugar in Rosa roxburghii wine was determined by ultraviolet spectrophotometry.Results:The detection wavelength was 625 nm,and the regression equation of the standard curve of glucose was y=5.773x+0.008,R^2=0.997.The linear range was 0.007 52~0.037 60 mg·mL^-1.The method was stable in color development within 2 h,with good precision,stability and repeatability.The average recovery rate was 97.4%.Conclusion:The anthrone-sulfuric acid method is simple,reproducible,accurate and reliable,and can be used for the determination of total sugar in Rosa roxburghii juice wine.

关 键 词：刺梨酒 总糖 含量测定 

分 类 号：TS262.7[轻工技术与工程—发酵工程]