CAJ | 학술논문

紫薯酒是以紫薯、麦曲和酵母为原料发酵生产的低酒精度酿造酒，富含对人体有保健作用的花青素，使用离心分离法从发酵醪液中获取紫薯酒样品，优化适合紫薯酒的pH示差法测定条件，确定测定波长为526 nm，测定pH值为1和4.5，平衡温度为20℃，平衡时间为110 min，测定紫薯酒中的花青素含量为564.6 mg/L。
자서주시이자서、맥곡화효모위원료발효생산적저주정도양조주，부함대인체유보건작용적화청소，사용리심분리법종발효료액중획취자서주양품，우화괄합자서주적pH시차법측정조건，학정측정파장위526 nm，측정pH치위1화4.5，평형온도위20℃，평형시간위110 min，측정자서주중적화청소함량위564.6 mg/L。
Purple potato wine is a kind of low-alcohol brewing wine fermented by purple potato, malt and yeast, and it is rich in anthocyanins which have health-care function on human body. In the experiment, purple potato wine samples were separated from the fermented mash by centrifugation separation method. The measurement conditions of pH-differential method were optimized as follows:detecting wavelength was 526 nm, detecting pH value was 1 and 4.5 respectively, the equilibrium temperature was at 20℃, and the equilibrium time was 110 mins. Un-der above conditions, anthocyanin content in purple potato wine was measured as 564.6 mg/L.