红曲米糖化酶提取工艺及其糖化力测定方法选优

研究了固液比、提取温度和时间对制备的福建红曲米粗酶液酶活的影响,比较了以碘量法、DNS法和菲林试剂法的红曲米糖化力测定结果,并进行红曲黄酒酿造验证糖化力检测试验。结果表明,红曲米糖化酶最佳提取方式为选择固液比(m∶V)=1g∶25mL,红曲米粉末于缓冲液溶解摇匀后立即过滤,取滤液检测。碘量法与DNS法均为红曲米糖化酶适宜的检测方法,两种方法检测数据具有可比性。从时效性考虑,碘量法适宜少量样品测定,DNS法适宜用于快速测定多个样品。经酿造验证,红曲米糖化力的测定值与以其为糖化剂的黄酒出酒率检测结果是一致。

Extraction Technology of Saccharifying Enzyme and Detection Method of Saccharification Ability of Qu of Fuj ian Rice Wine

Effects of different solid-to-liquid ratio,extraction temperature and extraction time on the saccharification ability of enzyme extraction of Qu of Fuj ian rice wine were studied;at the same time,iodometric method,DNS method and Fehling reagent method were compared;and the saccharification ability of Qu of Fuj ian rice wine were tested and verified. In conclusion,the optimal extraction conditions of saccharifying enzyme :the solid-to-liquid ratio (m/V )of 1 g ∶ 25 mL,the powder of Qu of Fujian rice wine solved in buffer solution and shaked immediately,detected the filtrate. Both methods method could be applied in the determination of saccharification ability in Hongqu glutinous rice wine,and there was no statistical difference. Iodometric method could be selected if it is small sample quantity;DNS method could be selected if it is big sample quantity. During Hongquglutinous rice winetest and verify,the result of detectionpaint a similar picture withthe wine yield.