蒽酮-硫酸法测定蛋糕总糖含量的研究

目的首次采用蒽酮-硫酸法测定蛋糕总糖含量,建立蛋糕总糖测定的一种新方法。方法采用蒽酮-硫酸法测定蛋糕总糖,分别考察该方法的最佳测定波长、精密度、稳定性、重现性及加标回收率,并与国家标准测得的结果进行比较评价。结果最佳波长选择为620 nm,方法检出限为0.032%,精密度实验RSD为1.72%,重现性实验RSD为2.07%,平均回收率为98.5%,96.2%,97.0%,稳定性较好,并与国家标准方法进行比较发现,两法测定的结果基本一致,差异无统计学意义。结论该法具有简便快速、检出限低、准确度高、精密度高和重现性好的优势,具备较高的实际应用价值,可替代直接滴定法满足蛋糕总糖日常检测分析的要求。

Determination of content of total sugar in cake by anthrone-sulfuric acid me-thod

The total sugar content was an important quality index of cake, Therefore, accurate determination of total sugar content in cake had a very important significance for the nutritional evaluation of cake and process.At present, the method for determination of total sugar with anthrone sulfuric acid method, HPLC, direct titration method, enzyme method.By direct titration standard method, this method was simple in operation and stable reagent, but the reaction was complex, many factors, which restricted its use.Anthrone sulfuric method rapid and did not require a precision instrument, widely used.In this paper, Using the anthrone sulphuric acid determination of cake polysaccharide, wavelength, precision, stability and recovery rate of the determination method respectively. The results showed that, the detection wavelength was 620nm, the relative standard deviation was 1.72%, the average recovery rate was 98.5%, 96.2%, 97.0%, and good stability. With the determination results of national standard method of comparison, two methods were consistent with the measured results. It can be used as a new method for the determination of total sugar in cake