连续流动法测定浓香型大曲制曲过程中淀粉含量的变化及其规律.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.3 连续流动法测定浓香型大曲制曲过程中 淀粉含量的变化及其规律 1,2 1 1 1 1,2 罗惠波 ，李丹宇 ，杨晓东 ，叶光斌 ，卫春会 （1.四川理工学院生物工程学院，四川自贡 643000）（2.酿酒生物技术及应用四川省重点实验室，四川自贡 64300） 摘要：本试验首次采用连续流动化学分析仪测定大曲的淀粉含量，并对大曲样品中淀粉的萃取条件进行优化，从而对制曲全过 程（包括发酵期和储藏期）中淀粉含量的变化进行准确快速的检测，以期为大曲其他生化、理化指标的分析，及微生物动态变化规律 的研究提供数据支持。结果显示：此法精密度在1.169~5.280%之间，标品平均回收率为 101.9465%；发酵期样品采用高氯酸与乙醇的 比例为0.5 进行淀粉萃取，其它阶段样品处理均采用0.4 的比例,搅拌时间为10 min ，为：优选条件；同时发现，大曲发酵期淀粉含量 变化剧烈，达18.84%，而储藏阶段的淀粉含量持续减小但变化不大，储藏后期趋于稳定。 关键词：淀粉含量；连续流动化学分析仪；精密度；高氯酸、乙醇比例 文章篇号：1673-9078(2013)3-625-628 The Change Laws of Starch Content of Luzhou-flavor Daqu in the Whole Making Process by Continuous Flow Chemical Analyzer 1,2 1 1 1 1,2 LUO Hui-bo , LI Dan-yu , YANG Xiao-dong , YE Guang-bin , WEI Chun-hui (1.College of Bioengineering, Sichuan University of Science Engineering, Zigong, 64300) (2.Liquor Making Bio-Technology Application of Key Laboratory of Sichuan Province, Zigong 643000 , China ） Abstract: The t starch content of Luzhou-flavor daqu were analyzed for the first time, using a continuous flow chemical analyzer and an optimal design was made for the starch extraction of daqu samples. By this way , the accurate and quick detection of samples of the whole making process were made, including the periods of fermentation and storage, in order to provide data support for other Physiological and biochemical indexes, and the research of dynamic change regulation of microbial. Results showed that the method precision was between 1.169~5.280%, and the average recovery r