果醋发酵液残留乙醇含量的快速检测

Rapid assay of residue alcohol in the fermentation liquid of fruit vinegar

在康维皿比色法的基础上,建立了一种快速测定果醋发酵液残留乙醇的新方法。结果表明:采用康维皿作为反应容器,乙醇反应体系在580nm处具有最大吸收峰。果醋中的乙醇浓度在0.5%～10%(v/v)之间呈良好线性,回归方程为Y=0.07389X-0.00886,相关系数R2=0.9995。该方法具有取样量少、快速、准确、无需复杂仪器等优点,不仅适于测定果酒或果醋终产品的乙醇含量,也便于跟踪果酒或果醋生产过程的乙醇含量动态变化,具有较好的应用推广价值。

A rapid method was developed for detecting residue alcohol in fruit vinegar according to KangWei-Utensil colorimetric method principle.The result showed that,the maximum absorbance wavelength of alcohol was 580nm using KangWei-Utensil as reaction container.There was a good linear relationship with R2=0.9995 within the range from 0.5%~10%（v/v）,regression equation was Y=0.07389X-0.00886.Due to the advantages of rapid,convenient,and complex equipment non-required,the method was not only suitable for detecting the alcohol content in fruit vinegar,but also tracking the change of alcohol during fermentation process.The method might be applied on other bioprocesses which involving with detection of ethanol residue or final ethanol concentration.