番茄中单糖测定方法的工艺研究

Study on determination of monosaccharide in tomato

对番茄中单糖的测定方法进行了研究,采用单因素和正交实验法测定番茄中单糖量,其最佳条件为:水解时加入盐酸20ml、反应滴定温度70℃,反应液酸度(pH)5.0、水解时间1.5h。该方法简单、方便、可行。

Studies were carried out on the determination of monosaccharide in tomato. The amount of monosaccharide was determined by single factor and orthogonal experiments. The optimum conditions were as follows： adding 20ml hydrochloric acid when hydrolyzing, reactant titration temperature 70℃, reactant liquid acidity （pH） 5.0 and hydrolysis time 1.5 h. The method is simple, convenient and feasible.