蔗汁与糖浆中淀粉含量测定的新方法研究

Study on a New Detection Method of Trace Starch Content in Sugarcane Juice and Syrup

本研究利用淀粉酶降解蔗汁与糖浆中的淀粉,以无淀粉蔗汁与糖浆作为空白制作淀粉在蔗汁与糖浆中的工作曲线,测定样品淀粉含量。试验结果表明:方法回收率在96.0%～103.2%(蔗汁)、98.8%～103.2%(糖浆)之间,标准偏差为2.69%(蔗汁)、2.88%(糖浆)。该方法克服了其他检测方法的缺点,简化了实验步骤,加快了实验速度,为糖厂实时检测糖汁中的淀粉含量提供了新的途径。

This research has used amylase to degrade the starch in sugarcane juice and syrup. With starch-free sugarcane juice and syrup as blank control, we determined the starch content in sugarcane juice and syrup. The result proved that the rate of recovery of the method was between 96.0%-103.2% （sugarcane juice）, 98.8%-103.2% （syrup） and the standard deviation was 2.69% （sugarcane juice） and 2.88% （syrup）. The method overcomed the disadvantages of other testing methods, simplified the experimental procedures, accelerated the experimental progress, provided a new way of real-time detection of starch in sugarcane juice in sugar mill.