桑葚汁中酵母可同化氮测定方法比较  

Comparation of determination methods for yeast assimilable nitrogen in mulberry juice

作　　者：谢克英 袁贵英[2] 韩芳[2] 柴梦颖[2] 乔宝营[2] XIE Keying;YUAN Guiying;HAN fang;CHAI Mengying;QIAO Baoying(College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160;College of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450)

机构地区：[1]枣庄学院食品科学与制药工程学院,枣庄277160 [2]河南农业职业学院食品工程学院,郑州451450

出　　处：《中国食品添加剂》2022年第10期245-250,共6页China Food Additives

基　　金：河南省高等学校重点科研项目(22B210005);河南省大宗水果产业技术体系建设专项资金(Z2014-11-01);功能性食品活性因子综合研究科研创新团队(HNACKT-2019-02);河南农业职业学院院级课题(HNACKT-2021-02)。

摘　　要：为顺利完成果酒发酵过程,酿酒前了解果酒发酵液的酵母可同化氮情况非常必要。分别采用精确法(氨基酸分析仪法、靛酚蓝比色法)和速测法(甲醛值法)两种方法测定了不同品种不同园区的18个桑葚汁样品游离氨基酸浓度、铵离子浓度和可同化氮浓度,比较了这两种方法测量值间的关系。结果表明:不同品种、不同园区桑葚汁中都含有17种氨基酸,各种氨基酸浓度及游离氨基酸总浓度差异较大。游离铵离子和甲醛值法测定可同化氮不同品种不同园区差异较大。精确法测定可同化氮浓度均低于速测法测定结果。两种方法间存在明显的线性关系,线性方程为Y=1.1736X+0.7901,且相关系数可达0.9967。可以用甲醛值法快速测定桑葚汁中可同化氮。In order to successfully complete the fermentation process,it is very necessary to understand the yeast assimilable nitrogen in the fermentation before brewing.The free amino acid concentration,ammonium ion concentration and assimilable nitrogen concentration of 18 mulberry juice samples from different varieties and parks were measured by the accurate methed(amino acid analyzer,indophenol blue colorimetry)and the rapid mehod(formol titration method),and the relationship between the measured values of the two methods was compared.The results showed that there were 17 kinds of amino acids in mulberry juice of different varieties and different parks,and the concentration of various amino acids and the total concentration from free amino acids were quite different.The concentration of free ammonium ion and formol titration method were quite different,and there were great differences in different varieties and different parks.The concentration of yeast assimilable nitrogen determined by amino acid analyzer plus ammonium nitrogen was lower than that determined by formol titration method.There was a linear relationship between the two methods.The linear equation was y=1.1736x+0.7901,and the correlation coefficient could reach 0.9967.The yeast assimilable nitrogen in mulberry juice could be determined quickly by formol titration method.

关 键 词：桑葚汁 酵母可同化氮 氨基酸 铵离子 甲醛值法 

分 类 号：TS207.3[轻工技术与工程—食品科学]