离子色谱法测定枣酒中甘油含量  

Determination of Glycerol in Jujube Wine by Ion Chromatography

作　　者：张倩茹[1] 贾杰 尹蓉[1] 殷龙龙 王贤萍[1] 孙慧英[1] 梁志宏[1] ZHANG Qian-ru;JIA Jie;YIN Rong(Institute of Pomology,Shanxi Academy of Agricultural Sciences, Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Taiyuan, Shanxi 030031;Shanxi Design and Research Institute of Mechanical and Electrical Engineering, Taiyuan,Shanxi 030009)

机构地区：[1]山西省农业科学院果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031 [2]山西省机电设计研究院,山西太原030009 [3]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《安徽农业科学》2019年第18期201-203,共3页Journal of Anhui Agricultural Sciences

基　　金：山西省农业科学院农业科技创新研究课题(YCX2018D2T12);山西省农业科学院农谷研发专项(YGG1617);山西省农业科学院攻关项目(YGG17036);山西省科技厅青年基金项目(201701D221200)

摘　　要：[目的]测定枣酒中发酵副产物甘油的含量。[方法]选用HamiltonRCX-30-250/4.6糖及氨基酸分析柱,建立测定枣酒中甘油含量的离子色谱法。[结果]5种自酿枣酒中甘油含量为6.66~9.70g/L,该方法线性关系良好、灵敏度高,其线性回归方程为y=29.11x+2.2839(R2=0.9994),甘油的加标回收率为99.25%~101.22%。[结论]该研究为枣酒中甘油的检测提供了一种快速高效的方法,且灵敏度高、重复性好、简便易行。[Objective] The research aimed to determine the content of glycerin, a by-product of fermentation in jujube wine.[Method]The Hamilton RCX-30-250/4.6 sugar and amino acid analysis column was used to establish an ion chromatography method for determining the glycerol content in jujube wine.[Result]The glycerin content of the five self-brewed jujube wines was 6.66-9.70 g/L.The linear relationship of this method was good and the sensitivity was high. The linear regression equation was y=29.11x+2.283 9 (R 2= 0.999 4 ), and the recoveries of glycerol were 99.25%-101.22%.[Conclusion] This study provides a fast and efficient method for determination of glycerol in jujube wine, which is sensitive repeatable and easy to use.

关 键 词：离子色谱法 甘油 含量 枣酒 

分 类 号：TS261[轻工技术与工程—发酵工程]