营养型复制酒中还原糖对总酯测定的影响

分别运用气相色谱法和电位滴定法对营养型复制酒总酯含量进行测定，结果表明：气相色谱测试复制酒配制前后酒样中总酯含量保持不变；电位滴定法测定的营养酒总酯含量受复制添加的还原糖影响，测试的酒样总酯含量“增加“，且增加量与复制酒中还原糖浓度呈线性关系。当复制酒中还原糖浓度提高1.0g/L，则测定的总酯含量“增加“0.72g/L。用电位滴法测定的结果减去相应还原糖对应的“总酯“增加值，即为复制酒中的总酯含量。

Influence of glucose in testing the total ester in nutritious blended liquors

The total ester content of nutritious blended liquors was determined with two different methods,gas chromatography and titrimetry. The results indicated that the value of total ester remained same after the liquor samples were mixed if tested by gas chromatography. However,it was remarkably affected by glucose,one of the components of the nutritious blended liquors. The total ester content would increase with the dense of glucose increased,and more importantly,the increase of the total ester had linear correlation with that of glucose. When the concentration of glucose was increased by 1.0g/L,the total ester would increase by 0.72g/L more than that of original sample. This meant that the total ester would be tested by titrimetry,when eliminated the effect of glucose.