摘要
为研究制定甜菜还原糖的测定标准,从样品加热沸腾反应时间及甜菜中的蔗糖对还原糖测定值的影响、甜菜还原糖回收率几方面论证了用奥夫尼尔法测定甜菜还原糖的精确度和准确度。结果表明:以20mL甜菜待测样液,50mL奥氏试剂,煮沸5min测定值较准确;在测定液中蔗糖含量不超过19mg/mL对还原糖的测定值影响很小,可以忽略;还原糖回收率达98.64%～99.46%。
In order to formulate a standard for reducing sugar test of sugarbeet, the assay accuracy of reducing sugar was examined from sugarbeet juice by Ao-shi reagent method, which involve in heat ebullience time of sample, effect of sucrose content of sugarbeet on reducing sugar and recovery rate of reducing sugar. The results showed that the reducing sugar may be truly tested on the condition of 20 ml sample, 50 ml Ao-shi reagent and 5 rain heat ebullience; the effect of the sucrose content in sample on test values of reducing sugar was almost little when the sucrose concentrations were less than 19 mg/ml, and the recovery rate of the reducing sugar was 98.64% or 99.46%.
出处
《中国糖料》
2006年第2期17-19,共3页
Sugar Crops of China
关键词
甜莱
还原糖
测定
臭夫尼尔法
Sugarbeet
Reducing sugar
Ao-shi reagent method
Test
