食品中糖类的测定方法探讨

The Determination of Saccharide in Food

本文从地方基层检测机构的实际情况出发,以国家推荐的直接滴定法测定还原糖为基础,分别探讨了在规定的实验条件下还原糖、蔗糖、总糖的测定,并对影响因素进行探讨,提出改正措施和注意事项,有效地降低了还原糖、蔗糖和总糖的实验不确定度。

In this paper we study the determination of the reducing sugar, saccharose and total sugar on the basis of national standards of reducing sugar and the experiment condition of Anbu Health Inspection Station for Food Industry. At the same time, we also discuss the influence factors for accuracy of determination. Through amending some step of experiment and paying attention to the operation of determination, the inaccuracy of determination for reducing sugar, saccharose andtotal sugar is lower than before.