浓香型白酒发酵糟醅中还原糖含量的测定方法研究

Research on the Determination Method to the Content of Reducing Sugar in the Brewing Mass of Chinese Strong Aromatic Spirits

研究了以 3,5 -二硝基水杨酸 (DNS)为显色剂测定浓香型白酒发酵糟醅中还原糖的最佳测定条件。结果表明 :当发酵糟醅浸出液稀释 10倍中和至微酸性 ,以待测液作参比 ,待测液和DNS的用量比为 1∶2时 ,在6 10nm处测定不仅DNS的还原产物有较大吸收值 。

This paper deals with the optimal conditions for the determination of reducing sugar in the brewing mass of Chinese strong aromatic spirits, using 3,5-dinitrosalicvlic acid (DNS) as colour reagent. The result indicates, when the lixivium of brewing mass has been diluted by 10 times and neutralized to be acidulous, take the liquor waiting for determining as the reference liquor, the ratio between the liquor and DNS is 1:2, determining at 610nm,not only the DNS reducing product has a biggish absorption , but also can avoid the effect on the absorbency of the interference material in the brewing mass.