连续流动法快速检测月饼中总糖
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摘要
采用连续流动法建立月饼中总糖的快速检测方法。随机选取15种月饼,分别采用菲林氏容量法和连续流动法进行总糖的检测,连续流动法的标准曲线线性关系良好,相关系数达0.9993,加标回收率结果范围在99.0%~101.9%,相对标准偏差小于2%,对比结果表明2种方法精密度之间并无显著性差异。结论:连续流动法检测月饼中的总糖满足标准的检测要求,适用于大批量月饼中总糖的检测。
To built a rapid determination of total sugar in moon cake by continuous flow analysis(CFA). Randomly selected 15 kinds of moon cakes, using Fehling's solution and CFA respectively for total sugar detection, the standard curve of the CFA has a good linear relationship, correlation coefficient reaches 0.9993, the recovery results ranged from 99.0% to 101.9%, relative standard deviation less than 2%, the results showed that the two methods' precision had no significant difference. CFA can meet the requirements of standard detection, and it will be suitable for the detection of total sugar in a large number of mooncakes.
To built a rapid determination of total sugar in moon cake by continuous flow analysis(CFA). Randomly selected 15 kinds of moon cakes, using Fehling's solution and CFA respectively for total sugar detection, the standard curve of the CFA has a good linear relationship, correlation coefficient reaches 0.9993, the recovery results ranged from 99.0% to 101.9%, relative standard deviation less than 2%, the results showed that the two methods' precision had no significant difference. CFA can meet the requirements of standard detection, and it will be suitable for the detection of total sugar in a large number of mooncakes.
引文
[1]陈志航.广式月饼生产关键技术及设备进展[J].现代食品科技,2011,27(7):835-838
[2]Chunli Jia,Yang Soo Kim,Weining Huang,et al.Sensory and instrumental assessment of Chinese moon cake:Influences of almond flour,maltitol syrup,fat,and gums[J].Food Research International,2007,10(6):930-936
[3]赵希荣,赵陈萍.新型低脂高纤维月饼皮的研制[J].食品工业科技,2009,30(2):205-210
[4]张旭霞,董海洲,刘传福,等.新型月饼的研究[J].食品与发酵工业,2006,32(9):92-95
[5]GB/T 19855—2015,月饼[S]
[6]GB/T 23780—2009,糕点质量检验方法[S]
[7]林磊.食品中总糖检测方法[J].农业工程,2015,5(3):59-61
[8]邱晓红,周炳全.富含脂肪食品总糖含量的测定[J].食品与机械,2005,21(6):55-57
[9]王雪莹,陆舍铭,汤利明,等.连续流动分析仪同时测定乳制品中的总糖和还原糖[J].光谱实验室,2012,29(2):1017-1020
[10]何吉子,刘青,陈秀明,等.连续流动分析法在葡萄酒总糖检测中的应用[J].现代测量与实验室管理,2015,3(3):11-13
[11]涂小珂,林燕奎,金晓蕾,等.空气隔断-连续流动分析法快速测定葡萄酒中总糖[J].食品科学,2015,36(14):87-90
[2]Chunli Jia,Yang Soo Kim,Weining Huang,et al.Sensory and instrumental assessment of Chinese moon cake:Influences of almond flour,maltitol syrup,fat,and gums[J].Food Research International,2007,10(6):930-936
[3]赵希荣,赵陈萍.新型低脂高纤维月饼皮的研制[J].食品工业科技,2009,30(2):205-210
[4]张旭霞,董海洲,刘传福,等.新型月饼的研究[J].食品与发酵工业,2006,32(9):92-95
[5]GB/T 19855—2015,月饼[S]
[6]GB/T 23780—2009,糕点质量检验方法[S]
[7]林磊.食品中总糖检测方法[J].农业工程,2015,5(3):59-61
[8]邱晓红,周炳全.富含脂肪食品总糖含量的测定[J].食品与机械,2005,21(6):55-57
[9]王雪莹,陆舍铭,汤利明,等.连续流动分析仪同时测定乳制品中的总糖和还原糖[J].光谱实验室,2012,29(2):1017-1020
[10]何吉子,刘青,陈秀明,等.连续流动分析法在葡萄酒总糖检测中的应用[J].现代测量与实验室管理,2015,3(3):11-13
[11]涂小珂,林燕奎,金晓蕾,等.空气隔断-连续流动分析法快速测定葡萄酒中总糖[J].食品科学,2015,36(14):87-90