黄酒中多糖稳定性研究

Stability of Polysaccharide in Yellow Rice Wine

利用苯酚硫酸法和直接滴定法直接测定黄酒中多糖在不同贮存温度、光照、煎酒温度、煎酒时间、酒精度、酸度和pH值条件下的稳定性。结果表明,黄酒多糖耐热性、耐光性较差,对低酒精度、乳酸、柠檬酸等稳定性较弱,对低温和酒精的耐受性较好。

The stability of polysaceharide in yellow rice wine under different conditions, such as different storage temperature, illumination, wine boiling temperature, wine boiling time, alcohol content, acidity, and different pH value, was evaluated by use of phenol sulfuric acid method and direct titration method. The results showed that, polysaccharide had poor heat resistance and light resistance, besides, it had poor tolerance to low alcohol content, lactic acid and citric acid, but it had good tolerance to low temperature and high alcohol content.