| 离子色谱法分析麦汁和啤酒体系中9种有机酸含量的研究 |
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| 引用本文： | 胡维胜,汪东风,刘源源,罗凯,郑明杰,郭瑞涵,陈元. 离子色谱法分析麦汁和啤酒体系中9种有机酸含量的研究[J]. 安徽农业科学, 2007, 35(4): 947-948. DOI: 10.3969/j.issn.0517-6611.2007.04.003 |
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| 作者姓名： | 胡维胜 汪东风 刘源源 罗凯 郑明杰 郭瑞涵 陈元 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,山东青岛,266003;福建雪津啤酒有限公司,福建莆田,351111;中国海洋大学食品科学与工程学院,山东青岛,266003;重庆三峡学院生物系,重庆,404000;福建雪津啤酒有限公司,福建莆田,351111 |
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| 摘 要： | 研究了淋洗液、再生液、溶剂等因素对麦汁和啤酒体系中9种主要有机酸分离效果及测定结果的影响,得出采用瑞士万通色谱系统测定有机酸含量的优化条件:淋洗液及样品溶剂为0.3mmol/L硫酸和15%丙酮的混合溶液,流速0.3ml/min;再生液为10mol/ L LiCl.并在该条件下对麦汁和啤酒样品中的有机酸进行了分析,测定结果表明该法检测限低、重现性好、回收率高.
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| 关 键 词： | 离子色谱 有机酸 啤酒 麦汁 |
| 文章编号： | 0517-6611（2007）04-00947-02 |
| 修稿时间： | 2006-10-31 |
Measurement of Nine Kinds of Organic Acids in Wort and Beer by Ion Chromatography |
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| HU Wei-sheng et al. Measurement of Nine Kinds of Organic Acids in Wort and Beer by Ion Chromatography[J]. Journal of Anhui Agricultural Sciences, 2007, 35(4): 947-948. DOI: 10.3969/j.issn.0517-6611.2007.04.003 |
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| Authors: | HU Wei-sheng et al |
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| Affiliation: | Food Science and Engineering College, Ocean University of China, Qingdao, Shandong 266003 |
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| Abstract: | Factors affecting the separation and detection of the organic acids in wort and beer such as composition and flow rate of the eluent,regenerant and solvent were studied.The assay parameters were optimized as followings: eluent and solvent were mixed solution of 0.3 mmol/L H2SO4 and 15% acetone with flow rate of 0.80 ml/min;regenerant was 10 mmol/L LiCl solution.The analysis of wort and beer sample indicated that this method had a low detection limit, good reproducibility and high recovery. |
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| Keywords: | Ion chromatography Organic acids Beer Wort |
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