山楂干酒中还原性物质的分析与还原糖含量测定  

Analysis of reducing substances and determination reducing sugars on dry wine of hawthorn

作　　者：赵玉平 丁丽[1] 郜晓强[1] 杜连祥[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院

出　　处：《酿酒》2003年第5期76-78,共3页Liquor Making

摘　　要：用斐林试剂测定山楂酒中还原糖含量为14.2g/L,不符合干酒的还原糖要求。分析表明:半乳糖醛酸在山楂干酒中含有8.10g/L,相当于7.53g/L还原糖,多酚类物质相当于3.7g/L还原糖,是影响还原糖测定的主要还原性物质;山楂干酒中实际还原糖含量为2.97g/L,符合干酒标准。山楂干酒中的还原糖含量可以通过活性炭吸附与HPLC或活性炭与强碱性阴离子交换树脂吸附两种方法进行定量测定。The reducing sugars of dry wine of hawthorn were determined with Lane and Eymon's Method.The content was 14.2g/L,does not comfonn to the standard of dry wine. It was analyzed that galacturonic acid and polyhenol were the main reducing substances, the content was,mamely,equivalent both to 7.53g/L and 3.7g/L for the reducing sugar and the content of reducing sugar in the wine was 2.79g/L.TWO alkali anion exchanger- quaternary ammonium functionality and HPLC.

关 键 词：山楂干酒 还原性物质 还原糖 测定 半乳糖醛酸 多酚类物质 HPLC法 强碱性阴离子交换树脂吸附法 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]