低温挤压脱胚玉米辅料啤酒麦汁中糖组分的测定

Determination of Fermentable Sugar in Wort with Low-temperature Extruded and Degermed Corn Beer as Adjunct by High Performance Liquid Chromatography

[目的]准确测定麦汁中可发酵糖的组成及含量。[方法]采用高效液相色谱法(HPLC)测定低温挤压膨化脱胚玉米辅料啤酒麦汁中的可发酵糖组成及含量。[结果]麦汁中果糖、葡萄糖、蔗糖、麦芽糖以及麦芽三糖的含量分别是3.8、7.4、4.2、53.8和10.6 g/L。5种糖的浓度与其峰面积在检测范围内呈良好的线性关系,相关系数为0.977 6～0.990 7,相对标准偏差为1.27%～3.26%,样品的加标回收率均大于96%。[结论]该方法简便快速、灵敏度高、重现性好,为测定脱胚玉米辅料啤酒麦汁中可发酵糖的组成提供了准确可靠的分析方法。

[Objective] To accurately determine the components and content of fermentable sugars in wort.[Method] The components and content of fermentable sugars in wort with low-temperature extruded and degermed corn as adjunct.[Result] The contents of sugar components were shown as below： fructose was 3.8 g/L,glucose was 7.4 g/L,sucrose was 4.2 g/L,maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range,the correlation coefficient were 0.977 6-0.990 7,the recoveries of samples added standard samples were 〉96%,the standard deviation were 1.27%-3.26%.[Conclusion] The method is simple and rapid with high sensitivity and good reproducibility,it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort with low-temperature extruded and degermed corn as adjunct.