SPECTROPHOTOMETRIC METHOD FOR THE DETERMINATION OF ETHANOL IN BEVERAGES AND BEER SAMPLES USING CERIUM (IV) AS REAGENT

被引：0

作者：

LAU, OW ^{[1
]}

LUK, SF ^{[1
]}

机构：

[1] KONG & SHA TIN TECH INST,SHA TIN,HONG KONG

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1994年 / 29卷 / 04期

关键词：

ALCOHOL CONTENT; QUALITY CONTROL; RAPID ANALYSIS; SOFT DRINKS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A simple and rapid (15 min) spectrophotometric method for the determination of subpercentage ethanol in beverages is based on the colour reaction between ethanol and Ce(IV). Other alcohols and reducing substances interfere, but may be minimized by distilling the alkali and mercuric chloride treated sample. Calibration was linear up to 0.78% v/v, with r.s.d. of 5.0% at the ethanol level of 0.34% v/v. The ethanol contents of a number of non-alcoholic beverages and beer samples were determined and compared with results from AOAC and gas chromatographic methods.

引用

页码：469 / 472

页数：4

共 17 条

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