Determination of fermentable sugar in wort made from degermed corn extruded at low temperature as beer adjunct by HPLC

• 作者: CHEN Bing LI Hong-jun LI Hui-min LIU Xiu-hua
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 可发酵性糖 HPLC测定 啤酒辅料 脱胚玉米 麦汁 挤压 低温 高效液相色谱法
• 年，卷（期）: zgspkxywb_2012,（3）
• 页码范围: 27-29
• 页数: 3页
• 分类号: TS262.5

摘要

[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.