摘要
目的建立一种快速检测谷物酿造料酒中氨基酸态氮含量的新方法。方法以GB5009.235—2016《食品安全国家标准食品中氨基酸态氮的测定》为基础,以国产料酒为样品,以天然色素为显色剂,样品中的氨基酸通过中性甲醛转化后,依据等物质的量的反应原则,加入所需等量的强碱进行反应,以反应体系的颜色变化快速鉴别谷物酿造料酒的级别。结果紫甘蓝色素为紫色或红色时,各级别谷物酿造料酒的氨基酸态氮和级别符合T/CBJ 8101—2019《谷物酿造料酒》,产品合格;若呈现蓝紫、蓝、绿或黄色,可判定为不合格产品。该判定结果与GB5009.235—2016方法结果对照一致。结论该法无需使用酸度计进行滴定,现象明显、快速直观、操作简单、成本低廉、适用性广,可用于现场快速检测,有一定的创新性和推广应用价值,为酿造料酒质量的快速检测提供了有益参考。
Objective To establish a new method for rapid determination of amino acid nitrogen content in grain brewing wine. Methods Based on GB 5009.235—2016 National standard for food safety-Determination of amino acid nitrogen in food, domestic cooking wine was used as sample, and the natural pigment was used as chromogenic agent, after the amino acid of the sample was transformed by neutral formaldehyde, the reaction principle of equal amount of substance was followed by adding the required equal amount of strong alkali for the rapid reaction and identification of the grade of grain brewing wine with the color change of the reaction system. Results When the pigment of purple cabbage was purple or red, the amino acid nitrogen and grades of the grain brewing wine of each grade met T/CBJ 8101—2019 Grain makes cooking wine, and the product was qualified;when the pigment of purple cabbage was blue-violet, blue, green or yellow, the grain brewing wine could be judged as an unqualified product. The results were consistent with the GB 5009.235—2016 method. Conclusion The method does not need to use acidity meter for titration. It is rapid and intuitive, simple to operate, obvious phenomenon, low cost, wide applicability, and conducive to rapid on-site detection. It has certain innovation and application value, and provides a useful reference for the rapid detection of the quality of brewed cooking wine.
作者
高向阳
王彦花
郭楠楠
GAO Xiang-Yang;WANG Yan-Hua;GUO Nan-Nan(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Zhengzhou City Food Safety Rapid Test Key Laboratory,Zhengzhou 450064,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第18期7293-7297,共5页
Journal of Food Safety and Quality
关键词
谷物酿造料酒
氨基酸态氮
快速检测
紫甘蓝色素
grain brewing wine
amino acid nitrogen
rapid detection
pigment of purple cabbage
