Method for detecting total sugar content of potatoes
A technology for total sugar content and potatoes, applied in the field of analytical chemistry, can solve problems such as inability to accurately and quickly detect total sugar
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Embodiment 1
[0028] Embodiment 1 (add NaCl in the standard solution)
[0029] 1) Drawing of standard curve
[0030] Take analytically pure anhydrous glucose that has been dried at 98-100°C to constant weight, and prepare a standard solution with a concentration gradient of 0.25-3.00 mg / mL. At the same time, add NaCl to the standard solution to make the final concentration 0.36 mol / L . The standard solution was injected into the HPLC-ELSD system for detection, using ultrapure water as the mobile phase, the flow rate was 0.6mL / min, the column temperature was 85°C, the drift tube of the evaporative light detector was 110°C, and the carrier gas flow rate was 3.2L / min. The sample volume is 10 μL. A standard curve was obtained as y=9.2288x-0.1174. R 2 =0.9993
[0031] 2) Determination of standard recovery
[0032] The method for determining the recovery rate of the standard substance is the same as that in Comparative Example 1. Samples were injected into the HPLC-ELSD system for detectio...
Embodiment 2
[0033]Embodiment 2 (add NaCl in the standard solution)
[0034] 1) The drawing method of standard curve is the same as that of Example 1.
[0035] 2) Determination of initial total sugar content of plantain taro
[0036] Get 5.00g unfermented canna taro (same as the canna taro in comparative example 2), place in 250mL ground mouth conical flask, the HPLC-ELSD of acid hydrolysis, hydrolyzate pretreatment and hydrolyzate is measured with comparative example 2. The concentration of glucose in the hydrolyzate was calculated to be 1.729mg / mL by the peak area and the standard curve. Then, the initial total sugar content of canna taro was calculated to be 172.90 mg / g based on the glucose concentration (1.729 mg / mL) in the hydrolyzate, the volume of the hydrolyzate (500 mL) and the sampling weight of the fermentation residue (5.00 g).
Embodiment 3
[0037] Embodiment 3 (add NaCl in the standard solution)
[0038] 1) The drawing method of standard curve is the same as that of Example 1.
[0039] 2) Determination of total sugar content in sweet potato fermented mash
[0040] Get 13.55g sweet potato ethanol fermentation residue (same as the sweet potato ethanol fermentation residue in the comparative example 3), be placed in the 250mL ground mouth Erlenmeyer flask, the HPLC-ELSD measurement of the pretreatment of acid hydrolysis, hydrolyzate and hydrolyzate is with comparative example 3. The glucose concentration in the hydrolyzate was calculated to be 0.279mg / mL by the peak area and the standard curve. The total sugar content in the sweet potato fermentation residue was calculated to be 10.305mg / g by the glucose concentration (0.279mg / mL) in the hydrolyzate, the volume of the hydrolyzate (500mL) and the sampling weight of the fermentation residue (13.55g).
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