摘要
总糖含量是各种肉制品的一个重要质量指标,本实验对常见紫外分光光度法和酶标仪法测定总糖含量进行了比较,结果表明采用酶标仪法测得的总糖含量和紫外分光光度法相吻合,但酶标仪法试剂消耗少、检测速度快、结果重现性好。
Total sugar content is an important quality indicator for meat products. The common UV spectrophotometry method and themicroplate method were compared in this study. Results showed that total sμgar contents determined by microplate method were in accordance with those by UV spectrophotometty method. The microplate method needed fewer reagents, faster and bad better repeatability than the UV speclrophotometry method.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期720-721,727,共3页
Modern Food Science and Technology
基金
2011年华南理工大学"学生研究计划"项目
关键词
总糖
酶标仪法
分光光度法
total sμagar
mieroplate method
UV spectrophotometry method
