漫反射光谱法测定葡萄酒和蜂蜜中还原糖的研究

Assay of Reducing Sugar in Wine and honey by Diffuse Reflectance Spectroscopy

报道漫反射光谱法测定葡萄酒和蜂蜜中的还原糖，讨论了测定条件。该方法具有操作简便，灵敏度高（检出限为１０μｇ），试剂用量少（＜１ｍｌ）等优点。还原糖在２０～１３０μｇ范围有良好的线性关系。通过对部分实际样品的测定，结果满意。

A new method for determination of reducing sugar in wine and honey by Diffuse Reflectance Spectroscopy was described, and the conditions of assay were discussed. The advantages of this method were the simplicity of operation, the sensitivity of determination (the detection limit was 10μl) and the small amount of regents required (<1ml). The amount of reducing sugar in the range of 20～130μg showed a good linear relationship. Using the is method to determine some samples, the results were satisfactory.