Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Ethanol in Alcoholic Beverages by Alcohol Oxidase Sensor

Alcohol oxidase 효소센서를 이용한 알코올 음료 중의 에탄올 정량

  • Lee, Ok-Kyung (Department of Food and Microbial Technology, Seoul Woman's University) ;
  • Kim, Tai-Jin (Department of Chemical Engineering, The University of Suwon) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Woman's University)
  • 이옥경 (서울여자대학교 식품.미생물공학과) ;
  • 김태진 (수원대학교 화학공학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 1995.04.29
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Abstract

In order to measure alcohol contents with speed and accuracy, alcohol sensor was prepared. Alcohol sensor was made by connecting with oxygen electrode after immobilized alcohol oxidase on nylon net with glutaraldehyde. Alcohol was determined by changing the rate of dissolved oxygen consumption using D.O. analyzer. Alcohol contents in alcoholic beverages were determined under the optimum conditions. The results were 0.71% in low-alcohol beverage, $4{\sim}5%$ in beers, 10.06% in wine, 16.12% in chungju, 25.71% in soju, and 6.18% in takju, respectively. The values by alcohol sensor showed an excellent correlation(r=0.999) with GC method.

알코올 함량을 보다 신속하고 정확하게 측정하고자, 알코올 센서를 사용하였다. Alcohol oxidase를 glutaraldehyde로 nylon net에 고정화시킨 다음 산소전극에 연결하여 기질과의 반응에서 소모되는 용존산소 소비량의 변화를 용존산소측정기로 측정하여 알코올을 정량하였다. 알코올 센서의 최적조건에서 시판되는 각종 주류를 측정해 본 결과, 각각 맥주는 $4{\sim}5%$, 저알코올성 음료는 0.71%, 포도주는 10.06%, 청주는 16.12%, 소주는 25.71%, 탁주는 6.18%로 정량되었으며, 이는 가스 크로마토그래피로 측정한 값과 좋은 상관관계를 가졌다.

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