摘要
通过对发酵醪的高效液相色谱(H PLC)[1]分析研究和比对试验,建立了发酵醪的液相分析方法。实践证明,通过液相图谱,不仅可直观地了解发酵状况,还能测定发酵醪中剩余糖(或还原糖)含量和酒精、琥珀酸、乳酸、丙三醇、醋酸、甲醇等组分的含量。H PLC法具有快速、准确、直观、省人力的优点。
Through the analysis and contrast experiments of fermenting mash by high performance liquid chromatography （HPLC）, the liquid phase analytic method of fermenting mash was established. And the practice indicated that liquid phase chromatography analysis could not only display fermentation status directly but also could be used in the measurement of residual sugar content and the contents of alcohol, lactic acid and methanol in fermenting mash. HPLC had the advantages of saving manpower and rapid and accurate measurement.
出处
《酿酒科技》
北大核心
2005年第10期86-89,共4页
Liquor-Making Science & Technology
关键词
HPLC法
发酵醪
分析检测
酒精
还原糖
HPLC
fermenting mash
analysis and determination
alcohol
reducing sugar
