摘要
简要阐述橄榄酒的研制工艺并且对其有效成分氨基酸、总黄酮和维生素C进行含量测定。利用高效氨基酸分析仪、分光光度计,根据GB12392-90分别测定酒中氨基酸总量为11.74g/L,共测定出17种氨基酸;总黄酮含量为17.69mg/100mL;维生素C含量为480mg/L。
The production processing of Canarium album wine was introduced and the contents of total flavonoids, amino acids and vitamin C were determined respectively by High Efficiency Amino Acids Analytical Meter and spectrophotometer, according to GB 12392-90. It contained 17 kinds of amino acids with total content of 11.74 g/L. The total flavonoids were 17.69 mg/100 ml and the total vitamin C was 480 mg/L. It was rich in flavonoids, vitamin C and amino acids and possessed powerful biological active property.
出处
《中国酿造》
CAS
北大核心
2005年第8期58-60,共3页
China Brewing
关键词
橄榄酒
总黄酮
氨基酸
维生素C
含量测定
Canarium album wine
total flavonoids
amino acid
vitamin C
content determination
