测定食品中还原糖方法的研究

Research on the method for determination of reducing sugar in food

目的研究测定食品中还原糖的影响因素,研制快捷、滴定结果准确的装置。方法样品经离心（必要时）、稀释后,根据廉一爱农法,利用研制的无氧滴定装置进行测定。结果当滴定达到无氧环境条件时,还原糖的测定结果不受加热强度和滴定时间的影响。3种样品的3个水平加标平均回收率为98.0%-100.7%（n=6）,相对标准偏差为0.7%~2.0%。在本试验条件下1 mol葡萄糖相当于5.78 mol硫酸铜,非常接近6。从而证实斐林试剂化学反应计量关系为葡萄糖：硫酸铜=l：6的推断。结论本方法操作简便、终点易于分辨,测定数据重复性强,易于操作。

Objective To investigate the influencing factors of determination of reducing sugar in food and develop a rapid, accurate titration device. Methods According to the Lane-Eynon method, samples were measured by developed anaerobic titration device after centrifugation（if necessary） and dilution. Results When titration reached at anaerobic environmental conditions, measurement results were not affected by the strength and reducing sugar titration time of heating. Average recoveries of 3 kinds of samples at 3 spiked levels were 98.0%~100.7%（n=6）, and the relative standard deviations（RSDs） were in range of 0.7%-2.0%. Under these experimental conditions, 1 mol glucose might be equivalent to 5.78 mol copper sulfate, very close to 6. It was confirmed that the stoichiometry relationship of Fehling＇s reagent was glucose： copper sulfate =1：6. Conclusion The method is simple, easier distinguishing, accurate, direct titration on the determination of reducing sugar.