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Method for detecting total sugar content of food

A determination method and technology for total sugar content, which are applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials, etc., can solve problems such as cumbersome operations, improve detection efficiency, and detect accurate detection. , the effect of reducing the influence of human factors

Inactive Publication Date: 2014-04-30
南通市产品质量监督检验所
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conventional method for the determination of total sugar in food is usually to first carry out acid hydrolysis treatment on the sample, and then use the direct titration method to determine the total sugar according to the method of measuring reducing sugar in GB / T5009.7-2003, and titrate with glucose standard solution Copper tartrate solution, and then use the processed sample solution to titrate the copper tartrate solution, the burette needs to be cleaned during the operation, and the operation is cumbersome

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  • Method for detecting total sugar content of food
  • Method for detecting total sugar content of food
  • Method for detecting total sugar content of food

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Embodiment 1

[0030] Weigh 2.6513g of shortbread samples, add 100mL of water, 5mL of zinc acetate and 5mL of potassium ferrocyanide to a 250mL volumetric flask, add water to the scale of the volumetric flask, mix the precipitate and let it stand for filtration; take 50mL of the filtrate in a 100mL volumetric flask Add 5mL of hydrochloric acid (1+1) to the bottle, heat in water at 68°C for 15min, add 2 drops of methyl red indicator solution, neutralize with NaOH to neutral constant volume, use a 5mL sample dosing device (purchased in an instrument store) Put the head on the reagent bottle), take 5mL test solution, add 5mL basic copper tartrate A solution (15g copper sulfate and 0.05g methylene blue are dissolved in water and dilute to 1000mL) and 5mL basic copper tartrate B solution (50g tartaric acid Potassium sodium, 75g sodium hydroxide, dissolved in water, add 4g potassium ferrocyanide to dissolve completely, then make the volume to 1000mL) put in a 150mL Erlenmeyer flask, add 2 glass bea...

Embodiment 2

[0033] Take 10mL of wine, add 100mL of water to a 250mL volumetric flask, add 5mL of hydrochloric acid (1+1), heat in water at 68°C for 15min, add 2 drops of methyl red indicator solution, neutralize with NaOH to neutral volume, add water to volume For the scale, use a 5mL sample adding device (the sample head purchased from the instrument store is installed on the reagent bottle), take 5mL test solution and add 5mL basic copper tartrate A solution (15g copper sulfate and 0.05g methylene blue dissolved in water and dilute to 1000mL) and 5mL alkaline copper tartrate solution (50g potassium sodium tartrate, 75g sodium hydroxide, dissolved in water and add 4g potassium ferrocyanide to dissolve completely, then dilute to 1000mL) in a 150mL Erlenmeyer flask, Add 2 glass beads, heat to boiling within 2 minutes, then back-titrate the boiling acid test solution with glucose standard solution (concentration: 1.0000g / L) until the blue color just fades as the end point, record the titrati...

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Abstract

The invention discloses a method for detecting total sugar content of a food. The method is characterized in that the total content of reducing sugar in hydrolyzed food is detected by back titrating a test solution with a glucose standard sample; the method comprises the following specific steps: 1) weighing excessive food sample, adding 100mL of water, 5mL of zinc acetate and 5mL of potassium ferrocyanide into a 250mL volumetric flask, adding water until reaching the graduation of the volumetric flask, mixing uniformly, depositing, standing and filtering; 2) putting 50mL of filtering solution into a 100mL volumetric flask, adding 5mL of hydrochloric acid, heating for 15 minutes at a water bath of 67-69 DEG C, adding two drops of methyl red indicating liquid, neutralizing with NaOH until the solution is neutral, fixing the volume to the graduation; 3) adding 5mL of test solution, 5mL of alkaline cupric tartrate liquid I and 5mL of alkaline cupric tartrate liquid II into a 150mL volumetric flask by using a 5mL quantitative feeding device, adding two glass balls, heating to boil within 2min, back titrating the glucose solution into the boiled acid test solution until the blue is faded rightly, recording the volume of the consumed glucose solution and calculating. The method disclosed by the invention has the advantages that the detection is exact, the error is small, the step of cleaning a burette is eliminated, and the detection efficiency is improved, and therefore the detection method is suitable for the operation of mass foods.

Description

technical field [0001] The invention provides a method for measuring the total sugar content of food, in particular to a method for measuring the total sugar content of food by back titration. Background technique [0002] Carbohydrates widely exist in animals and plants, and are the main components of food. The energy needed by the human body mainly comes from sugars in food, which are substances with important physiological functions. Some food industries are also based on it, so the determination of carbohydrates in food Sugars are of great significance to the nutritional value of food and food technology. [0003] Sugar is one of the three major nutritional components of food (protein, sugar and fat), one of the main components of food, and the main source of heat energy for the human body. Total sugars usually refer to reducing sugars and the total amount of sucrose that can be hydrolyzed into reducing monosaccharides under the measurement conditions (the total amount ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
Inventor 金维列丁红梅陆阳王琳琳陈丹丹张霞杨俊施炎炎朱云陈飞胡楠
Owner 南通市产品质量监督检验所