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Method for detecting contents of glucose and starch in fermented grains

A detection method, glucose technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, etc., which can solve the problems of low glucose content and quantitative determination of glucose, etc.

Inactive Publication Date: 2013-11-20
SICHUAN LANGJIU GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Existing problems: usually in the winemaking process, the content of glucose in the fermented fermented grains is only about 2%, especially in the fermented grains before the second wine and after the sixth wine, the content of glucose is even lower, and the existing analysis method Quantitative determination of glucose content below 1% cannot be carried out

Method used

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  • Method for detecting contents of glucose and starch in fermented grains
  • Method for detecting contents of glucose and starch in fermented grains
  • Method for detecting contents of glucose and starch in fermented grains

Examples

Experimental program
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Effect test

Embodiment 1

[0060] A detection method for glucose content in fermented grains, such as figure 1 As shown, it specifically includes the following steps:

[0061] 101. Prepare Fehling's A solution, which is composed of a copper sulfate pentahydrate solution with a concentration of 15g / L and a methylene blue solution with a concentration of 0.05g / L;

[0062] 102. Prepare Fehling's B solution, which is composed of potassium sodium tartrate solution with a concentration of 50g / L, sodium hydroxide solution with a concentration of 54g / L and potassium ferrocyanide solution with a concentration of 8g / L;

[0063] 103. Prepare a standard glucose solution with a concentration of 0.1%;

[0064] 104. Use the standard glucose solution to calibrate the mixed solution of the Fehling's A solution and the Fehling's B solution, the blue color of the mixed solution changes to light yellow, and the calibration ends, and the total consumption of the standard glucose solution is recorded. Quantity V 1 ;

[0...

Embodiment 2

[0079] A detection method for starch content in fermented grains, such as figure 2 As shown, it specifically includes the following steps:

[0080] 201. Prepare Fehling's A solution, which is composed of a copper sulfate pentahydrate solution with a concentration of 15g / L and a methylene blue solution with a concentration of 0.05g / L;

[0081] 202. Prepare Fehling's B solution, which is composed of potassium sodium tartrate solution with a concentration of 50g / L, sodium hydroxide solution with a concentration of 54g / L and potassium ferrocyanide solution with a concentration of 8g / L;

[0082] 203. Prepare a standard glucose solution with a concentration of 0.1% (m / v);

[0083] 204. preparation concentration is the hydrochloric acid solution of 20%;

[0084] 205. preparation concentration is the sodium hydroxide solution of 20%;

[0085] 206. Using the hydrochloric acid solution to hydrolyze the wine grains sample, adjust the pH value to neutral through the sodium hydroxide s...

Embodiment 3

[0103] A method for detecting glucose content in fermented grains, specifically comprising the following steps:

[0104] 301. Weigh 15g copper sulfate (CuSO 4 ·5H 2 O), 0.050g methylene blue indicator dissolved in water, and diluted to 1000mL to make Fehling's A solution;

[0105] 302. Weigh 50.00g potassium sodium tartrate (KNaC 4 h 4 o 6 4H 2 O), 54g sodium hydroxide and 8.00g potassium ferrocyanide [K 4 Fe(CN) 6 ·3H 2 O] dissolved in water and diluted to 1000.00mL to make Fehling's B solution;

[0106] 303. Weigh 5g of pure glucose that was baked in an oven at 103-105°C for 2 hours and then cooled, dissolve in water, add 25mL of hydrochloric acid, add water to make up to 5000mL to make a standard glucose solution;

[0107]304. Mix 5ml of Fehling's A solution and Fehling's B solution respectively, put it into a 250mL Erlenmeyer flask, add 10mL of water, add 9mL of 0.1% (m / v) standard glucose solution with a burette, and shake well. Put it on an electric furnace and...

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Abstract

The invention discloses a method for detecting the contents of glucose and starch in fermented grains. The method for detecting the content of the glucose in fermented grains comprises the following steps: preparing fehling A liquid; preparing fehling B liquid; preparing a standard glucose solution with a concentration of 0.1%; calibrating a mixed solution of the fehling A liquid and the fehling B liquid by using the standard glucose solution, and recording the total consumption amount V1 of the standard glucose solution; respectively taking the fehling A liquid, the fehling B liquid and a fermented grain sample to be detected, mixing the three, and carrying out titration on the obtained mixture by using the standard glucose solution, and recording the use volume V3 of the fermented grain sample to be detected and the volume V2 of the standard glucose solution used for titration; and calculating to obtain the content of the glucose in the fermented grain sample according to the quantities of V1, V2 and V3 as well as the total mass of the fermented grain sample, and the total volume of sample preparation. According to the detecting method, the content of the glucose in the fermented grains can be accurately calculated, even if the content value is less than 1%.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a method for detecting glucose content and starch content in fermented grains. Background technique [0002] The saccharification, fermentation and distillation of liquor produced by solid-state fermentation are all carried out in the fermented grains in a solid state. Therefore, the quality control of the fermented grains is of great significance to ensure the normal production and the quality of wine produced. The analysis of moisture, acidity, residual sugar and starch physical and chemical indicators in the fermented grains is an important aspect of quality control. Being able to grasp the content of the above indicators in the fermented grains and find problems in the production, and adjust the process parameters in time, has a positive guiding role in the production of liquor . [0003] At present, the analysis of moisture and acidity of fermented grains belongs to the classi...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 卓毓崇何世兴罗文业吴联海雷毅武
Owner SICHUAN LANGJIU GROUP