摘要
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.
出处
《饮料工业》
2008年第3期41-43,共3页
Beverage Industry
关键词
番茄
单糖
测定方法
tomato
monosaccharide
determination method