论文部分内容阅读
目的采用还原糖电位滴定法测定固态食品中的总糖。方法通过精密度、加标回收率实验,系统研究了电位滴定法测定固态食品中总糖的可行性和有效性。结果还原糖电位滴定法平行测定的各种总糖相对标准偏差(RSD)范围为0.29%～1.58%,方法加标回收率范围为92.3%～103.8%。测定的总糖含量与国标方法显著相关(r=0.999 9),差异无统计学意义。结论研究结果表明电位滴定方法操作简便,具有高的准确度和精密度,适合作为固态食品总糖测定的一种新方法。
Objective To determine the total sugar in solid food by reducing sugar potentiometric titration. Methods The feasibility and effectiveness of potentiometric titration for the determination of total sugars in solid foodstuffs were systematically studied by means of precision and spiked recoveries. Results The relative standard deviations (RSDs) of various total sugars measured by reducing sugar potentiometric titration ranged from 0.29% to 1.58%. The recoveries ranged from 92.3% to 103.8%. The measured total sugar content was significantly correlated with the national standard method (r = 0.999 9), the difference was not statistically significant. Conclusion The results show that potentiometric titration method is simple, high accuracy and precision, suitable as a new method for the determination of total sugar in solid food.