摘要
目的首次采用蒽酮-硫酸法测定蛋糕总糖含量,建立蛋糕总糖测定的一种新方法。方法采用蒽酮-硫酸法测定蛋糕总糖,分别考察该方法的最佳测定波长、精密度、稳定性、重现性及加标回收率,并与国家标准测得的结果进行比较评价。结果最佳波长选择为620 nm,方法检出限为0.032%,精密度实验RSD为1.72%,重现性实验RSD为2.07%,平均回收率为98.5%,96.2%,97.0%,稳定性较好,并与国家标准方法进行比较发现,两法测定的结果基本一致,差异无统计学意义。结论该法具有简便快速、检出限低、准确度高、精密度高和重现性好的优势,具备较高的实际应用价值,可替代直接滴定法满足蛋糕总糖日常检测分析的要求。
Objective To establish a new method for determination of total sugar in cake by using the anthrone sulphuric acid for the first time. Methods Wavelength, precision, stability, repeatability and recov-ery rate were measured respectively by the anthrone-sulfuric acid method, and with the national standard of the measured results were compared to evaluate. Results The detection wavelength was 620 nm, the detection limit of the method was 0.032%, the RSD of precision experiment was 1.72%, the RSD of repeatability expe-riment was 2.07%, the average recovery rate was 98.5%, 96.2%, 97.0%respectively. This method had a good stability. Compared with the national standard method, these two measurement results were basically the same without statistically significant difference. Conclusion The method is simple and rapid, with low detec-tion limit, accuracy, high precision and repeatability, and have a higher practical application value, which can replace the direct titration method to satisfy the analysis for cake total sugar daily inspection requirements.
出处
《食品安全质量检测学报》
CAS
2014年第5期1519-1523,共5页
Journal of Food Safety and Quality
关键词
蛋糕
总糖
蒽酮-硫酸法
cake
total sugar
anthrone sulfuric acid method
