Method for rapidly and roughly measuring content of total sugar

Abstract

The invention relates to a method for rapidly and roughly measuring the content of total sugar. The method comprises the following steps: diluting fetched 37% of hydrochloric acid by adding water to prepare a hydrochloric acid solution, wherein the ratio of hydrochloric acid to water is 1 to 3, adding 0.5g to 1g of a to-be-detected sample, heating and boiling the mixed solution for 5 to 10 minutes, rapidly cooling the mixed solution to room temperature, adjusting the pH value of the mixed solution to be between 4.4 and 6.2 by utilizing NaOH, marking up the volume to be 250ml, detecting and calculating the content of reduced sugar in the solution by utilizing a fehling reagent method, and multiplying the calculated content of the reduced sugar by the dilution times to obtain the content of the total sugar. The method has beneficial effects that the detection time of a single sample is controlled to 30 minutes, compared with the traditional method, the method has the advantages that the detection time can be shortened by 1.5h to 2h, the working efficiency is greatly improved, no water bath device is used, the working time is short, the space, energy and equipment loss can be reduced, the intermediate sample total sugar data support can be provided for the fermenting process in a short time, the sugar supplementing condition is effectively controlled, the cost is reduced, and the fermenting conversion rate is increased.

Description

technical field [0001] The invention belongs to the technical field of detection, and more specifically relates to a method for rapidly and roughly measuring total sugar content in a fermentation process. Background technique [0002] Sugars include polysaccharides, disaccharides and monosaccharides, among which monosaccharides and some disaccharides have free carbonyl groups, which are reducing and become reducing sugars, while polysaccharides and sucrose are non-reducing. Reducing sugar uses the reducing property of sugar to reduce the divalent copper ions in CuSO4 in Fehling's reagent to monovalent copper, forming a red precipitate of Cu2O, and the blue Fehling's reagent solution is decolorized due to the loss of part of the divalent copper ions. The degree of concentration is directly proportional to the content of reducing sugar in the solution. The absorbance is measured colorimetrically at a wavelength of 590nm, and the quality of the reducing sugar can be calculated...

AI Technical Summary

Problems solved by technology

At present, most detection methods for total sugar content take at least 2.5 to 3 hours to produce results, which is time-consuming and energy-consuming, and cannot meet the requirements for total sugar detection in intermediate samples.