| 肉制品中总糖含量测定方法的探讨 |
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| 引用本文： | 陈娜,尚宇,邱杨,余以刚,肖性龙.肉制品中总糖含量测定方法的探讨[J].现代食品科技,2012,28(6):720-721. |
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| 作者姓名： | 陈娜 尚宇 邱杨 余以刚 肖性龙 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 东莞出入境检验检疫局,广东东莞,523072 |
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| 基金项目： | 华南理工大学"学生研究计划"项目 |
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| 摘 要： | 总糖含量是各种肉制品的一个重要质量指标,本实验对常见紫外分光光度法和酶标仪法测定总糖含量进行了比较,结果表明采用酶标仪法测得的总糖含量和紫外分光光度法相吻合,但酶标仪法试剂消耗少、检测速度快、结果重现性好。
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| 关 键 词： | 总糖 酶标仪法 分光光度法 |
| 收稿时间： | 3/5/2012 12:00:00 AM |
Comparative Study of the Methods for Determination of Total Sugar in Meat Products |
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| CHEN N,SHANG Yu,QIU Yang,YU Yi-gang and XIAO Xing-long.Comparative Study of the Methods for Determination of Total Sugar in Meat Products[J].Modern Food Science & Technology,2012,28(6):720-721. |
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| Authors: | CHEN N SHANG Yu QIU Yang YU Yi-gang and XIAO Xing-long |
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| Affiliation: | 1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)(2.Dongguan entry-exit inspection and quarantine bureau of the PRC,Dongguan 523072,China) |
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| Abstract: | Total sugar content is an important quality indicator for meat products.The common UV spectrophotometry method and the microplate method were compared in this study.Results showed that total sμgar contents determined by microplate method were in accordance with those by UV spectrophotometry method.The microplate method needed fewer reagents,faster and had better repeatability than the UV spectrophotometry method. |
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| Keywords: | total sμgar microplate method UV spectrophotometry method |
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