固态发酵食醋中还原糖_总糖含量测定_王欢.pdfVIP

2011 No．9 · · Serial No．234 China Brewing 172 Analysis and Examination 固态发酵食醋中还原糖、总糖含量测定 1，2 1，2 1 3 王 欢 ，卢红梅 *，张义明，何腊平 （1.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550001；2.贵州大学化学与化工学院，贵州贵阳 550001； 3.贵州大学生命科学学院，贵州 贵阳 550025） 摘 要：采用直接滴定法、3，5-二硝基水杨酸法2种方法测定固态发酵食醋、加饭酒中还原糖、总糖含量，探讨样品颜色对还原糖、总 糖测定的影响，同时为消除色素对糖含量测定的影响，用活性炭对其脱色。结果表明：直接滴定法因样品颜色的影响，不易判断滴定 终点，使平均回收率仅为78.050% ；活性炭脱色后平均回收率仅为76.414% ，3，5-二硝基水杨酸法是比较准确的测定固态发酵食醋中 糖含量的方法，平均回收率为100.933%。 关 键 词：固态发酵食醋；还原糖；总糖；3，5-二硝基水杨酸 中图分类号：TS264.2 文献标识码：A 文章编号：0254-5071 （2011）09-0172-03 Determination of the contents of reducing sugar and total sugar in solid-state fermented vinegar 1，2 1，2 1 3 WANG Huan , LU Hongmei *, ZHANG Yiming ，HE Laping ( 1.Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 55000 1, China; 2.School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 55000 1, China; 3.College of Life Sciences, Guizhou University, Guiyang 550025, China) Abstract: The content of reducing sugar and total sugar in solid-state fermentation vinegar and adding-meal rice wine were determined by direct titra- tion and method using 3,5-dinitrosalicylic acid. The influence of sample color on determination of reducing sugar and total sugar was discussed. Meanwhile, decolor samples were deolored by active carbon to eliminate influence of sample color on determinatio