酿酒行业中支链淀粉快速检测方法的研究和应用  

Research and application of rapid detection of amylopectin in wine industry

作　　者：于加乾 袁士猛 曾安林 徐洪 凌昆 YU Jia-qian;YUAN Shi-meng;ZENG An-ling;XU Hong;LING Kun(Yibin Quality Monitoring Station of Grain&Oil,Yibin,Sichuan 644000,China;Chongqing Ruiti Technology Co.Ltd.,Chongqing 402460,China;Yibin Wuliangye Co.Ltd,Yibin,Sichuan 644000,China)

机构地区：[1]四川宜宾市粮油质量监测站,四川宜宾644000 [2]重庆市瑞钛科技有限公司,重庆402460 [3]宜宾五粮液股份有限公司,四川宜宾644000

出　　处：《粮油食品科技》2020年第2期91-96,共6页Science and Technology of Cereals,Oils and Foods

摘　　要：为了缩短检测白酒酿造的主原料高粱中支链淀粉含量的时间,减小操作过程中的人为误差。研究建立了快速检测淀粉和直连淀粉含量,通过计算得到支链淀粉含量的方法,对方法的检测效果进行了评价,并与国标方法进行比对,结果表明两者没有显著性差异。Sorghum is the main raw material for Chinese liquor brewing, and the brewing Strong or Sauce-flavor liquor has more special requirements for the original cooking properties. In order to shorten the time and reduce the human error effectively during the operation of amylopectin detection, a rapid detection method was established for the detection of amylopectin content in this experiment, the performance evaluation of the method and instrument was carried out, and the rapid detection method was compared with the national standard method, the results showed that there was no significant difference between the two methods.

关 键 词：酿酒 高粱 总淀粉 支链淀粉 直链淀粉 快速检测方法 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]