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

LIN Xiao-jie; LIANG Zhang-cheng; HUANG Fei; REN Xiang-yun; LIN Xiao-zi; HE Zhi-gang

doi:10.19303/j.issn.1008-0384.2016.08.019

Volume 31 Issue 8

Oct. 2016

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Article Navigation > Fujian Journal of Agricultural Sciences > 2016 > 31(8): 892-896

LIN Xiao-jie, LIANG Zhang-cheng, HUANG Fei, REN Xiang-yun, LIN Xiao-zi, HE Zhi-gang. Extraction Technology of Saccharifying Enzyme and Detection Method of Saccharification Ability of Qu of Fujian Rice Wine[J]. Fujian Journal of Agricultural Sciences, 2016, 31(8): 892-896. doi: 10.19303/j.issn.1008-0384.2016.08.019

Citation:

LIN Xiao-jie, LIANG Zhang-cheng, HUANG Fei, REN Xiang-yun, LIN Xiao-zi, HE Zhi-gang. Extraction Technology of Saccharifying Enzyme and Detection Method of Saccharification Ability of Qu of Fujian Rice Wine[J]. Fujian Journal of Agricultural Sciences, 2016, 31(8): 892-896. doi: 10.19303/j.issn.1008-0384.2016.08.019

Citation:

LIN Xiao-jie, LIANG Zhang-cheng, HUANG Fei, REN Xiang-yun, LIN Xiao-zi, HE Zhi-gang. Extraction Technology of Saccharifying Enzyme and Detection Method of Saccharification Ability of Qu of Fujian Rice Wine[J]. Fujian Journal of Agricultural Sciences, 2016, 31(8): 892-896. doi: 10.19303/j.issn.1008-0384.2016.08.019

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

doi: 10.19303/j.issn.1008-0384.2016.08.019

LIN Xiao-jie^{1, 2},
LIANG Zhang-cheng^{1, 2},
HUANG Fei^{1, 2},
REN Xiang-yun^{1, 2},
LIN Xiao-zi^{1, 2},
HE Zhi-gang^{1, 2
,
,}

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China
2.
Fujian Key Laboratory of Agricultural Product(Food) Processing, Fuzhou, Fujian 350013, China

Received Date: 2016-04-11
Rev Recd Date: 2016-07-20
Publish Date: 2016-08-01

Abstract

Abstract

Effects of different solid-to-liquid ratio, extraction temperature and extraction time on the saccharification ability of enzyme extraction of Qu of Fujian 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 Fujian 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.
- Qu of Fujian rice wine,
- saccharifying enzyme,
- saccharification ability

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References(14)

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