测定食品中还原糖方法的研究.pdf

第7卷第6期
食品安全质量检测学报
Vol. F No 6
2016年6月
Journal of Food Safety and Quality
2016
测定食品中还原糖方法的研究
刘烨",马微
(1.芬河出人境檢验检疫局,绥芬河15730032.东宁出人境检验检疫局,东字157299
摘要;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,根摒廉一爱农法,利用研制的无氧滴定装置进行测定。结果当滴定达到尤氧坏境条件时,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%~1007%6(m=6),
相对标准偏差为0.7%~2.0%。在本试验条件下1m?l葡萄糖相当于5.78ml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-1:6的推断。结论本方法操作简便、终点易于分辨,測定数据重
复性霾,易于操作
关键词:食品;还原糖;斐林试剂;嫌爱农法;无氧滴定装置
Research on the method for determination of reducing sugar in food
LIU Ye"、 MA Wel.2
(. Suifenhe Entry-exit Inspection and uarantine Bureau, Suifenhe 157300, China; 2. Dongning Etry-ei
Inspection and Quarantine Bureau, Dongning 157299, China)
ABSTRACT: Obiective To investigate the in#luencing factors of determination of reducing sugar in food and
develop a rapid, accurate titration device. Methods According to the I ane-fynan method, samples were measured
by developed anaerobic titration device after centrifugation (if necessary)and dilution. Results When titration
reached at anaerobic environmcntal 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 were98.0%100.7%(n=6)
and the relative standard deviations(RSDS) were in range of 0.7%-2.0%, Under these experimental conditions, I 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, accuratc, direct titration on the determination of reducing sugar
KEY WORDS: food; reducing sugar, Fehlings reagent; Lane-eynon method; anaerobic titration device
1引言
分光光度法,等。其中廉一爱农法应用最为〕"泛,即碱性
酒石酸甲铜在加热条件下,还原糖将Cu2还原成Cu2O在
食品中还原糖的测定方法的研究和应用很多,如曼实际应用中,为了便于观察反应终点,廉一爱农在妻林反
森-沃克方法( Munson and Walker Methodの,碘化物-硫代硫应基础上加入亚甲蓝试剂作为描示反应终点,形成了国际
酸盐法,廉一爱农法(Lane- yon Method)及改进方法,上常用的浏定还原糖的定量方法。许多国家和国际组织把
基金项目:龙江出入境检验检疫局科技项目(20151HK008)
Fund: Supported by the Scientific and Technological Project of Heilongjiang Entry-exit Inspection and Quarantine Bureau (2015HK008)
通讯作者;刘,副主任医师,主要研究方向为食品理化檢验,E-mail:liuyell6asobu.com
*Corresponding author: I. U Ye, Deputy Chief Physician, Suifenhe Enr -E xit inspection and Quarantine Bureau, Yanhe Road, Suifenhe 157299,
China.E-mail:liuycll6(qsohu.com
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