谷物酿造料酒氨基酸态氮含量和级别的快速检测

为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,以国家标准为基础,以天然色素为显色剂,以等物质的量反应为依据,用中性甲醛转化样品中的氨基酸,加入所需等量的强碱快速反应和鉴别。结果表明：紫甘蓝色素为紫色或红色时,各级别谷物酿造料酒合格,与国标法对照测定,结果无显著性差异。该法快速直观、操作简单、现象明显,成本低廉、适用性广,利于现场快速检测,有一定的创新性和推广应用价值。

Rapid determination of amino acid nitrogen content and grade in cooking wine of grain brewing

In order to establish a new method for rapid determination of amino acid nitrogen content in grain brewing wine, based on the national standard, using natural pigment as color reagent, based on the quantitative reaction of such substances, the amino acid in the sample was transformed by neutral formaldehyde, and the required equal amount of strong alkali was added for rapid reaction and identification.The results showed that when the pigment of purple cabbage was purple or red, the cooking wine of different grades of grain was qualified, and there was no significant difference between the results and the national standard method. The method 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.