基于生物传感器的酿酒原料中总淀粉含量快速测定  

Rapid Detection of Total Starch in Liquor-Making Raw Materials Based on Biosensor

作　　者：孟天毅 于沛然 卢君 冯海燕 陈竹君 胡帅 李长文 MENG Tianyi;YU Peiran;LU Jun;FENG Haiyan;CHEN Zhujun;HU Shuai;LI Changwen(Guizhou Guotai Distillery Co.Ltd.,Renhuai,Guizhou 564501,China)

机构地区：[1]贵州国台酒业集团股份有限公司,贵州仁怀564501

出　　处：《酿酒科技》2024年第10期140-144,共5页Liquor-Making Science & Technology

基　　金：贵州省仁怀市科技计划项目(仁科支撑[2021]07号)。

摘　　要：为了快速测量酿酒原料中总淀粉含量,本研究采用葡萄糖氧化酶与过氧化氢电极建立了酿酒原料中总淀粉含量的检测方法。结果表明,样品最佳消解条件为160℃下消解12 min,方法在葡萄糖质量浓度为0~1000 mg/L范围内线性良好,相关系数R2为0.9993,加标回收率在90%~102%之间,RSD<1%,表明精密度和重复性良好,可用于高粱、小麦中总淀粉含量的测定。应用此方法可以减少操作时间和化学试剂使用,在酿酒企业效率提升和生态环保方面有积极意义。To rapidly measure the total starch content in liquor-making raw materials,a biosensor analysis method using glucose oxi-dase and hydrogen peroxide electrode was developed.The results showed that the best digestion conditions for the samples were di-gestion for 12 minutes at 160℃.Within the glucose mass concentration range of 0 mg/L to 1000 mg/L,the biosensor method demon-strated good linearity,with the correlation coefficient(R2)of 0.9993,the spiked recoveries ranging from 90%to 102%,and RSD<1%.This method exhibited good precision and repeatability,and could be applied to the determination of starch content of sorghum and wheat.This method can reduce operation time and chemical reagent usage,which is of positive significance for distilleries in terms of improving efficiency and ecological environment protection.

关 键 词：生物传感器 高粱 小麦 淀粉 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]