论糖品在制品色值检测原理及其应用

Testing Principle and Application of Color Value in Sugar Sample

论述色值检测过程及其原理,证明色值检测结果只与样品的性质和检测的波长有关,与处理样品的浓度稀释倍数无关;确定了色值检测应该以日常分析糖品的稀释浓度,直接分取少量样液,调其p H为7.0±0.1,就可进行色值的检测。有助于提高糖品的色值检测速度,以满足生产的需要。

The principles and the detection process of color values were tested, the results showed that the color value only with the nature of the sample and the detection wavelength, but regardless of diluted concentrations of samples. The color value detection should be analyzed daily sugar products dilution, direct dispensing a small amount of sample solution pH thereof was adjusted to 7.0 ± 0.1, could detect color values need. This is help for improving the color value detection rate of sugarproducts and meeting the needs of production.