纯粮固态发酵白酒酒醅淀粉测定中滴定方法的优化

The Fermented Grains of Starch in the Determination of Optimal Reduction Titration Method

在酿酒生产中,酒醅中淀粉的含量对浓香型大曲酒的质量和数量有着重要的影响力,通过测定入池酒醅中淀粉的含量可以掌握酒醅的发酵程度,以此改善酒醅入池的条件来提高大曲酒的质量[1],因此准确测量淀粉的含量具有实际指导意义。但在以往测定方法中,用电炉明火加热,火焰颜色干扰滴定终点的判断,并且存在安全隐患。此优化方案是用磁力搅拌器代替电炉的加热功能,其也具有搅拌功能使样品滴定过程中反应充分。另外可直接将酸式滴定管固定在铁架台上,左手调节活塞,控制滴定速度。通过此滴定方式的优化,应用统计的方法,比较了两种滴定方式所测结果的精密度和准确度,实验表明优化后滴定方式测定结果的准确度和精密度更高,并且更具有实用性。

In wine production, fermented grains starch content has an important influence for the quality and quantity of Luzhou flavor Daqu liquor, through determination in pool in the fermented grains of reducing sugar and starch content can master the fermentation degree of fermented grains, in order to improve the fermented grains into the pool to improve the quality of Daqu liquor [1], so the measurement of the starch content has the practical significance. But in the past, with the electric furnace flame heating, flame color interference titration end point of the judge, and there is a security risk. The optimization scheme is to replace the heating function of the electric furnace with a magnetic mixer, which also has the function of stirring, and the reaction is sufficient in the process of the titration of the sample. In addition to the direct acid burette fixed on an iron table, left hand regulating piston, titration speed control. Through the optimization of this titration method, using the statistical method, the results measured by the two kinds of titration of precision and accuracy. Experimental results show that the optimization method for the determination of higher accuracy and precision, and is more practical.