黄酒生麦曲液化力检测方法的建立和应用
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摘要
为了确定黄酒生麦曲液化力的检测方法,本文在工业液化酶检测方法和白酒大曲液化力检测方法的基础上研究了黄酒生麦曲液化力检测的反应体系,并对液化力检测的浸提条件进行单因素试验。结果表明,生麦曲液化力检测的反应体系为:淀粉浓度1 g/L,反应时间10 min,显色波长580 nm,碘-碘化钾溶液添加量1 mL,显色后在15 min内完成测定,经过加标实验发现该方法适用于检测。生麦曲液化力检测的浸提条件为:麦曲粉碎度50目,浸提溶液为稀释10倍的原浓度为0.2 mol/L pH4.60磷酸缓冲液,料液比1∶200 g/mL,浸提时间1 h,浸提温度40℃,优化浸提条件后生麦曲液化力的检测结果提高了19.23%。利用此方法检测不同地区和企业的12个生麦曲样品,液化力在1.22～3.17 U/g范围内,相对标准偏差在0.50%～5.80%,表明此方法具有良好的准确性和普适性。
In order to determine the liquefying power detection method for raw wheat Qu of Chinese Huangjiu,the research studied the reaction system of liquefying power for raw wheat Qu on the basis of industrial liquefying enzyme detection method and liquefying power detection method for Daqu of Chinese liquor. Besides,the extraction conditions of raw wheat Qu were studied by single factor experiment. The results showed that the reaction system was starch concentration of 1 g/L,reaction time of 10 min,wavelength of 580 nm,the amount of iodine-potassium iodide solution of 1 mL,and the measurement completed within 15 minutes after color development. The recovery experiment found that the method was suitable for detection. The raw wheat Qu crushing degree of 50 mesh,the extraction conditions were extraction solution of diluted 10 times of 0.2 mol/L pH4.60 phosphate buffer,material to liquid ratio of 1∶200 g/mL,extraction time of 1 h,extraction temperature of 40 ℃,the measured value of liquefying power of raw wheat Qu increased by 19.23%. The method was applied to the determination of 12 raw wheat Qu samples from different regions and companies. The liquefying power was in the range of 1.22～3.17 U/g,and the relative standard deviation was between 0.50%～5.80%. The applicability and accuracy of this method were good.
In order to determine the liquefying power detection method for raw wheat Qu of Chinese Huangjiu,the research studied the reaction system of liquefying power for raw wheat Qu on the basis of industrial liquefying enzyme detection method and liquefying power detection method for Daqu of Chinese liquor. Besides,the extraction conditions of raw wheat Qu were studied by single factor experiment. The results showed that the reaction system was starch concentration of 1 g/L,reaction time of 10 min,wavelength of 580 nm,the amount of iodine-potassium iodide solution of 1 mL,and the measurement completed within 15 minutes after color development. The recovery experiment found that the method was suitable for detection. The raw wheat Qu crushing degree of 50 mesh,the extraction conditions were extraction solution of diluted 10 times of 0.2 mol/L pH4.60 phosphate buffer,material to liquid ratio of 1∶200 g/mL,extraction time of 1 h,extraction temperature of 40 ℃,the measured value of liquefying power of raw wheat Qu increased by 19.23%. The method was applied to the determination of 12 raw wheat Qu samples from different regions and companies. The liquefying power was in the range of 1.22～3.17 U/g,and the relative standard deviation was between 0.50%～5.80%. The applicability and accuracy of this method were good.
引文
[1]汪建国.传统麦曲在黄酒酿造中的作用和特色[J].中国酿造,2004(10):29-31.
[2]国家质量监督检验检疫总局.GB/T 13662-2008 黄酒[S].北京:中国标准出版社,2008.
[3]吴春.古越龙山黄酒的特征风味物质及其成因的初步研究[D].无锡:江南大学,2009.
[4]Chen S,Xu Y.Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine(Huangjiu)[J].Journal of the Institute of Brewing,2013,119(1-2):71-77.
[5]国家质量监督检验检疫总局.GB 8275-2009 食品添加剂 α-淀粉酶制剂[S].北京:中国标准出版社,2009.
[6]Afrisham S,Badoei-Dalfard A,Namaki-Shoushtari A,et al.Characterization of a thermostable,CaCl2-activated and raw-starch hydrolyzing alpha-amylase from Bacillus licheniformis AT70:Production under solid state fermentation by utilizing agricultural wastes[J].Journal of Molecular Catalysis B:Enzymatic,2016,132:98-106.
[7]Peyrot D G C,Breslin P A.Salivary amylase:Digestion and metabolic syndrome[J].Current Diabetes Reports,2016,16(10):102.
[8]轻工业部.QB/T 1803-1993 工业酶制剂通用试验方法[S].北京:中国轻工业出版社,1993.
[9]沙均响,郑冬梅,刘建芝,等.分光光度法检测大曲液化力[J].酿酒,2015(6):96-99.
[10]胡卫明,高永强.新工艺黄酒麦曲的工艺及性能检测[J].酿酒,2013(1):103-106.
[11]工业和信息化部.QB/T 4257-2011 酿酒大曲通用分析方法[S].北京:中国轻工业出版社,2011.
[12]傅金泉.黄酒生产技术[M].北京:化学工业出版社,2005:21-50.
[13]张志刚,向双全.传统大曲液化力的测定条件及正交优化[J].酿酒,2012(6):71-73.
[14]张强,黄丹.大曲中酶蛋白提取条件研究[J].食品科技,2014(2):35-38.
[15]林晓婕,梁璋成,黄飞,等.红曲米糖化酶提取工艺及其糖化力测定方法选优[J].福建农业学报,2016(8):892-896.
[16]林艳,马莹莹,张宿义,等.米曲糖化酶活力测定方法的比较研究[J].酿酒科技,2015(6):23-27.
[17]国家质量监督检验检疫总局.GB 8276-2006 食品添加剂-糖化酶制剂[S].北京:中国标准出版社,2006.
[18]张峻松,贾春晓,毛多斌,等.碘显色法测定烟草中的淀粉含量[J].烟草科技,2004(5):24-26.
[19]惠会清.用分光光度法确定碘和淀粉显色反应的定量测定条件[J].中国卫生检验杂志,2008(1):60-61.
[20]刘结容.分光光度法测定奶粉中的淀粉含量[J].广东化工,2016(5):180-181.
[21]刘凤银,张媚健,李轩,等.饮用水中亚硝酸盐高通量检测微孔板法的研究[J].食品工业科技,2018(6):232-235.
[22]李人宇,黄金状,李咏梅,等.瑞氏色素褪色分光光度法测定啤酒酵母中铬含量[J].理化检验:化学分册,2018(3):322-325.
[23]张聪,周常义,江锋,等.超高效液相色谱-串联质谱法测定动物性食品中10种拟除虫菊酯类农药残留[J].分析测试学报,2018(8):887-893.
[24]张敏.多酶法酿造黄酒的工艺研究[D].无锡:江南大学,2013.
[25]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2005:11-14.
[26]陈建尧.绍兴黄酒麦曲品质及其影响因素的研究[D].无锡:江南大学,2008.
[27]王雷,杨新建,寇欣.紫外分光光度法在中药分析中的应用进展[J].天津药学,2003(5):62-64.
[28]华嘉菊.紫外分光光度法在中国药典1990年版(二部)标准中的应用[J].中国药学杂志,1992(11):689-691.
[29]Wang J,Yang S,Zhang K.A simple and sensitive method to analyze genotoxic impurity hydrazine in pharmaceutical materials[J].Journal of Pharmaceutical and Biomedical Analysis,2016,126:141-147.
[30]Rendleman J A.The reaction of starch with iodine vapor.Determination of iodide-ion content of starch-iodine complexes[J].Carbohydrate Polymers,2003,51(2):191-202.
[31]Cochran B,Lunday D,Miskevich F.Kinetic analysis of amylase using quantitative Benedict’s and iodine starch reagents[J].Journal of Chemical Education,2008,85(3):401.
[32]Derde L J,Gomand S V,Courtin C M,et al.Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas,Bacillus subtilis,Pseudomonas saccharophila and Bacillus stearothermophilus[J].Food Hydrocolloids,2012,26(1):231-239.
[33]王福荣,陈敏.分光光度法测定α-淀粉酶活力[J].酿酒科技,1992(3):55-57.
[34]Hwang S Y,Nakashima K,Okai N,et al.Thermal stability and starch degradation profile of alpha-amylase from Streptomyces avermitilis[J].Bioscience Biotechnology and Biochemistry,2013,77(12):2449-2453.
[35]金岭南,赵光鳌.黄酒生产分析检验[M].北京:轻工业出版社,1987:410-418.
[36]毛青钟,俞关松.三种生麦曲的性能和应用研究[J].酿酒,2016(06):66-73.
[37]毛青钟,叶芙蓉,吴水凤,等.黄酒生麦曲贮存期理化变化研究[J].江苏调味副食品,2010(6):19-21.
[38]吴鸣,周鉴明.麦曲中淀粉酶活力测定方法探讨[J].酿酒,1992(1):26-28.
[2]国家质量监督检验检疫总局.GB/T 13662-2008 黄酒[S].北京:中国标准出版社,2008.
[3]吴春.古越龙山黄酒的特征风味物质及其成因的初步研究[D].无锡:江南大学,2009.
[4]Chen S,Xu Y.Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine(Huangjiu)[J].Journal of the Institute of Brewing,2013,119(1-2):71-77.
[5]国家质量监督检验检疫总局.GB 8275-2009 食品添加剂 α-淀粉酶制剂[S].北京:中国标准出版社,2009.
[6]Afrisham S,Badoei-Dalfard A,Namaki-Shoushtari A,et al.Characterization of a thermostable,CaCl2-activated and raw-starch hydrolyzing alpha-amylase from Bacillus licheniformis AT70:Production under solid state fermentation by utilizing agricultural wastes[J].Journal of Molecular Catalysis B:Enzymatic,2016,132:98-106.
[7]Peyrot D G C,Breslin P A.Salivary amylase:Digestion and metabolic syndrome[J].Current Diabetes Reports,2016,16(10):102.
[8]轻工业部.QB/T 1803-1993 工业酶制剂通用试验方法[S].北京:中国轻工业出版社,1993.
[9]沙均响,郑冬梅,刘建芝,等.分光光度法检测大曲液化力[J].酿酒,2015(6):96-99.
[10]胡卫明,高永强.新工艺黄酒麦曲的工艺及性能检测[J].酿酒,2013(1):103-106.
[11]工业和信息化部.QB/T 4257-2011 酿酒大曲通用分析方法[S].北京:中国轻工业出版社,2011.
[12]傅金泉.黄酒生产技术[M].北京:化学工业出版社,2005:21-50.
[13]张志刚,向双全.传统大曲液化力的测定条件及正交优化[J].酿酒,2012(6):71-73.
[14]张强,黄丹.大曲中酶蛋白提取条件研究[J].食品科技,2014(2):35-38.
[15]林晓婕,梁璋成,黄飞,等.红曲米糖化酶提取工艺及其糖化力测定方法选优[J].福建农业学报,2016(8):892-896.
[16]林艳,马莹莹,张宿义,等.米曲糖化酶活力测定方法的比较研究[J].酿酒科技,2015(6):23-27.
[17]国家质量监督检验检疫总局.GB 8276-2006 食品添加剂-糖化酶制剂[S].北京:中国标准出版社,2006.
[18]张峻松,贾春晓,毛多斌,等.碘显色法测定烟草中的淀粉含量[J].烟草科技,2004(5):24-26.
[19]惠会清.用分光光度法确定碘和淀粉显色反应的定量测定条件[J].中国卫生检验杂志,2008(1):60-61.
[20]刘结容.分光光度法测定奶粉中的淀粉含量[J].广东化工,2016(5):180-181.
[21]刘凤银,张媚健,李轩,等.饮用水中亚硝酸盐高通量检测微孔板法的研究[J].食品工业科技,2018(6):232-235.
[22]李人宇,黄金状,李咏梅,等.瑞氏色素褪色分光光度法测定啤酒酵母中铬含量[J].理化检验:化学分册,2018(3):322-325.
[23]张聪,周常义,江锋,等.超高效液相色谱-串联质谱法测定动物性食品中10种拟除虫菊酯类农药残留[J].分析测试学报,2018(8):887-893.
[24]张敏.多酶法酿造黄酒的工艺研究[D].无锡:江南大学,2013.
[25]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2005:11-14.
[26]陈建尧.绍兴黄酒麦曲品质及其影响因素的研究[D].无锡:江南大学,2008.
[27]王雷,杨新建,寇欣.紫外分光光度法在中药分析中的应用进展[J].天津药学,2003(5):62-64.
[28]华嘉菊.紫外分光光度法在中国药典1990年版(二部)标准中的应用[J].中国药学杂志,1992(11):689-691.
[29]Wang J,Yang S,Zhang K.A simple and sensitive method to analyze genotoxic impurity hydrazine in pharmaceutical materials[J].Journal of Pharmaceutical and Biomedical Analysis,2016,126:141-147.
[30]Rendleman J A.The reaction of starch with iodine vapor.Determination of iodide-ion content of starch-iodine complexes[J].Carbohydrate Polymers,2003,51(2):191-202.
[31]Cochran B,Lunday D,Miskevich F.Kinetic analysis of amylase using quantitative Benedict’s and iodine starch reagents[J].Journal of Chemical Education,2008,85(3):401.
[32]Derde L J,Gomand S V,Courtin C M,et al.Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas,Bacillus subtilis,Pseudomonas saccharophila and Bacillus stearothermophilus[J].Food Hydrocolloids,2012,26(1):231-239.
[33]王福荣,陈敏.分光光度法测定α-淀粉酶活力[J].酿酒科技,1992(3):55-57.
[34]Hwang S Y,Nakashima K,Okai N,et al.Thermal stability and starch degradation profile of alpha-amylase from Streptomyces avermitilis[J].Bioscience Biotechnology and Biochemistry,2013,77(12):2449-2453.
[35]金岭南,赵光鳌.黄酒生产分析检验[M].北京:轻工业出版社,1987:410-418.
[36]毛青钟,俞关松.三种生麦曲的性能和应用研究[J].酿酒,2016(06):66-73.
[37]毛青钟,叶芙蓉,吴水凤,等.黄酒生麦曲贮存期理化变化研究[J].江苏调味副食品,2010(6):19-21.
[38]吴鸣,周鉴明.麦曲中淀粉酶活力测定方法探讨[J].酿酒,1992(1):26-28.