摘要
分别采用标准酶法和改良刚果红法,以市售啤酒为参照酒样,对2种传统羌族咂酒和2种新型咂酒（工业化咂酒）中的β-葡聚糖进行了检测及分析。结果表明,羌族咂酒富含β-葡聚糖,其中传统咂酒中β-葡聚糖含量较高,为61.68~70.33μg/m L,高于普通型新型咂酒（52.48~56.38μg/m L）和清爽型新型咂酒（42.23~45.86μg/m L）的含量（P〈0.05）;参照酒样百威啤酒和雪花啤酒的β-葡聚糖含量较低,分别为32.83~34.63、15.49~16.29μg/m L。分析比较两种测定方法的结果,发现与标准酶法相比,除了传统咂酒TZW-W的刚果红法检测数据偏高超过10%以外,其他5个酒样的检测数据偏差均小于10%,表明改良刚果红检测法有较高的准确性和可信度,且具快速、简便的优点,是一种适合于工厂批量检测酒品中β-葡聚糖含量的方法。
Using improved Congo red method and standard enzyme method, with reference of commercial Wines, the β-Glucan of two traditional Za wines and two commercial Za wines were determined and analyzed. The results displayed that Za wine of Qiang nationality is rich inβ-Glucan, in which the highest concentration of β-Glucan is ascribed to traditional Za wine （61.68-70.33 μg/mL）, while CZW-P （52.48N56.38 μg/mL ） and CZW-Q （42.23-45.86 μg/mL）are ranked second and third respectively. Meanwhile, the two referenced wines, Budweiser beer and Snow beer, have low content of β-Glucan, which are 32.83-34.63 μg/mL and 15.49-16.29 μg/mL respectively （P〈0.05）. Comparing and analyzing the results of two determination methods, with reference of standard enzyme method, it concluded that except the detecting data of Congo red method have a high deviation of 10% in traditional Za wine, the detecting data in other 5 winy samples were all less than 10%, which revealed that the improved Congo red method have accuracy and reliability, is a rapid and easiest way usable for batch determination of β-Glucan content of alcoholic drinks in factories.
出处
《湖北农业科学》
2016年第1期189-191,197,共4页
Hubei Agricultural Sciences
基金
泸州老窖科研奖学金项目(13ljzk08)
四川理工学院科研项目(2014RC26)
四川理工学院大学生创新创业训练计划项目(cx20141407)
关键词
羌族咂酒
β-葡聚糖检测
改良刚果红法
标准酶法
Za wine of Qiang nationality
determination of β-glucan
improved Congo red method
standard enzyme method
作者简介
张楷正（1969-），男，四川富顺人，副教授，博士，主要从事发酵工程研究．（电话）13684317855（电子信箱）kai7766@126．com。
