酸水解法与高效液相色谱法检测无糖饼干中蔗糖的比较研究

Comparative Detection of Sucrose in Sugar-free Cookie by Acid Hydrolysis and High Performance Liquid Chromatography

选取4个不同产地的无糖饼干,采用酸水解法和高效液相色谱法测定无糖饼干的蔗糖含量,分析两种方法的差异性,并比较其测定结果,为无糖饼干中蔗糖含量测定提供部分理论和数据依据。结果表明,酸水解过程中可能存在糊精、淀粉等组分水解成葡萄糖的反应,导致酸水解法测定结果均高于高效液相色谱法;而高效液相色谱法测定蔗糖准确度更高,其相对标准偏差为1.17%,平均加样回收率为99.07%、101.07%,更适合用于无糖饼干中蔗糖含量的测定。

Sucrose in sugar-free cookie from different producing places was assayed by the acid hydrolysis and HPLC to assay.In order to provide some theories and data basis for determination the sucrose content in sugar-free cookies,the testing results of sucrose were analyzed,and the differences of the two methods were compared.It was indicated that during the process of acid hydrolysis,the dextrin and maltose would hydrolyze into glucose,which leads the testing result of Acid hydrolysis higher than HPLC method.On the other hand,the relative standard deviation of HPLC was 1.17%,the average recovery rates were 99.1%,101.1%.So the accuracy of the HPLC method was higher,and more suitable for testing sucrose in sugar-free cookie.