摘要
通过对GB/T15038-2006总糖和还原糖测定方法滴定终点判断方法进行研究,结果表明,加入少量的亚铁氰化钾,使之与Cu2O生成无色络合物,进而消除Cu2O对滴定终点判断的干扰,通过对比试验和回收率测定,改进后的方法更适合于葡萄酒中总糖和还原糖的测定。
According to the research on determination about the end point of GB/T15038-2006 total sugar and reducing sugar,the result proves that the improved method is more suitable in evaluating the amount of total sugar and reducing sugar in wine. The procedure is as follows. Firstly, put some potassium ferrocyanide mixed up with Cu20 and produce colorless coordination complexes,which removing the interference caused by CuzO. Secondly, evaluate by comparison test and determination of recovery.
出处
《食品研究与开发》
CAS
北大核心
2013年第4期85-86,共2页
Food Research and Development
关键词
葡萄酒
还原糖
直接滴定法
滴定终点
wine
reducing sugar
direct titration
end point of titration
