CN103760157A - Method for detecting total sugar content of food - Google Patents
Method for detecting total sugar content of food Download PDFInfo
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- CN103760157A CN103760157A CN201410001658.4A CN201410001658A CN103760157A CN 103760157 A CN103760157 A CN 103760157A CN 201410001658 A CN201410001658 A CN 201410001658A CN 103760157 A CN103760157 A CN 103760157A
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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
The invention provides a kind of assay method of food total sugar content, be specifically related to the assay method that a kind of back titration method is measured food total sugar content.
Background technology
Carbohydrates is extensively formed in the bodies of aminal and plant, it is the principal ingredient of food, the energy that needed by human body is wanted is mainly from the carbohydrate in food, it is the material with important physiological function, some food industry also be take it as basis, so the carbohydrate of measuring in food has important meaning for nutritive value of food and food technology aspect.
Sugar is one of three large nutritions (protein, sugar and fat) of food, is one of principal ingredient of food, is also the main supply source of human body heat energy.Total reducing sugar is often referred to has the sucrose total amount (total amount of Soluble Monosaccharide, compound sugar) that can be hydrolyzed to reductive monosaccharide under the sugar of reductibility and condition determination.Total sugar content in food refers in food that carbohydrates listed on food component table is total reducing sugar containing the various glucide summations that can be utilized by human digestive.
The method of measuring at present total reducing sugar in food adopts permanganimetric method or the direct titrimetric method in National Standard Method GB/T5009.7-2003 and GB/T5009.8-2003 conventionally.In conventional food, the assay method of total reducing sugar first carries out acid hydrolysis processing by sample conventionally, and then by direct titrimetric method, come titration to carry out the mensuration of total reducing sugar according to the method for GB/T5009.7-2003 mensuration reducing sugar, with glucose standard solution titration cupric tartrate solution, with the sample solution of handling well, carry out titration cupric tartrate solution again, in operating process, need to clean buret, complex operation.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of easy and simple to handle, detects accurately the assay method of the food total sugar content that detection efficiency is high.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of assay method of food total reducing sugar, comprise in sample preparation, peparation, test solution the step that total sugar determination and total sugar content calculate, its innovative point is: adopt glucose standard specimen back titration test solution to measure reducing sugar total amount in the rear food of hydrolysis, specifically comprise the steps:
(1) sample preparation: solid sample takes 2.0-5.0g, be accurate to 0.0001g, fluid sample is drawn 2mL-10mL, controlled hydrolysis liquid total reducing sugar is 1g/L～2g/L, add 100mL water, 5mL zinc acetate and 5mL potassium ferrocyanide solution to 250mL volumetric flask, add water to the scale of volumetric flask, mix precipitation standing, after standing 30-40min, filter.
(2) peparation: get 50mL filtered fluid and be placed in 100mL volumetric flask, add 5mL hydrochloric acid, 67 ℃ of-69 ℃ of water-soluble heating 15min, 2 of the red indicator solutions of methylate, NaOH is neutralized to neutrality and is settled to scale;
(3) total sugar determination in test solution: add measuring device with 5mL random sample, get that 5mL test solution adds 5mL alkalescence cupric tartrate first liquid and the alkaline cupric tartrate second of 5mL liquid is placed in 150mL conical flask, add 2 of beaded glasses; After being heated in 2min boil, use glucose solution back titration, with the speed titration of 1 per second, sour test solution to the blueness of seething with excitement is just taken off for terminal, records the volume of consumption of glucose solution;
(4) total sugar content calculates: total sugar content is calculated as follows:
Or
Wherein: X---total sugar content (%)
M---take food samples quality (g) or volume (mL)
C----glucose concentration of standard solution (g/L)
Further, in described step (1), the sample containing protein, fat can not add 5mL zinc acetate and 5mL potassium ferrocyanide solution.
Further, in described step (1), the concentration of potassium ferrocyanide solution is 100g/L.
Further, in described step (2), the liquor sample containing protein, fat does not directly add 5mL hydrochloric acid in 250mL volumetric flask, 68 ℃ ± 1 ℃ water-soluble heating 15min, and 2 of the red indicator solutions of methylate, NaOH is neutralized to neutrality and is settled to scale.
Further, in described step (2), hydrochloric acid is 1+1 hydrochloric acid.
Further, the preparation of described step (3) neutral and alkali cupric tartrate first liquid is that 15g copper sulphate and 0.05g methylene blue is soluble in water and be diluted to 1000mL.
Further, the preparation of described step (3) neutral and alkali cupric tartrate second liquid is by 50g sodium potassium tartrate tetrahydrate, 75g NaOH, after the 4g of adding potassium ferrocyanide soluble in water dissolves completely, is settled to 1000mL.
Beneficial effect of the present invention: compared with prior art, the present invention has the following advantages:
(1) adopt 5mL random sample to add measuring device less than using the error of suction pipe, reduce the impact of human factor, detect accurately, error is little;
(2) the present invention takes the method for back titration, is applicable to a large amount of food operations;
(3) method of back titration is saved the step of cleaning buret in original method, saves the energy, has improved detection efficiency.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
Take 2.6513g cracknel sample, add 100mL water, 5mL zinc acetate and 5mL potassium ferrocyanide to 250mL volumetric flask, add water to the scale of volumetric flask, mix the standing filtration of precipitation, get 50mL filtered fluid and be placed in 100mL volumetric flask, add 5mL hydrochloric acid (1+1), 68 ℃ of water-soluble heating 15min, 2 of the red indicator solutions of methylate, NaOH is neutralized to neutral constant volume, with 5mL random sample, add measuring device (feed head of instrument shop purchase is contained on reagent bottle), get 5mL test solution and add 5mL alkalescence cupric tartrate first liquid (15g copper sulphate and 0.05g methylene blue soluble in water and be diluted to 1000mL) and 5mL alkalescence cupric tartrate second liquid (50g sodium potassium tartrate tetrahydrate, 75g NaOH, after the 4g of adding potassium ferrocyanide soluble in water dissolves completely, be settled to 1000mL) be placed in 150mL conical flask, add 2 of beaded glasses, after being heated in 2min boil, by glucose mark liquid (concentration is 1.0000g/L) back titration sour test solution to the blueness of seething with excitement, just take off for terminal, recording the blank consumption of glucose standard solution titration volume is 9.30mL, it is 4.08mL that glucose standard solution titration sample consumes volume.
Embodiment 2
Draw 10mL grape wine, add 100mL water to 250mL volumetric flask, add 5mL hydrochloric acid (1+1), 68 ℃ of water-soluble heating 15min, 2 of the red indicator solutions of methylate, NaOH is neutralized to neutral constant volume, add water and be settled to scale, with 5mL random sample, add measuring device (feed head of instrument shop purchase is contained on reagent bottle), get 5mL test solution and add 5mL alkalescence cupric tartrate first liquid (15g copper sulphate and 0.05g methylene blue soluble in water and be diluted to 1000mL) and 5mL alkalescence cupric tartrate second liquid (50g sodium potassium tartrate tetrahydrate, 75g NaOH, after the 4g of adding potassium ferrocyanide soluble in water dissolves completely, be settled to 1000mL) be placed in 150mL conical flask, add 2 of beaded glasses, after being heated in 2min boil, by glucose mark liquid (concentration is 1.0000g/L) back titration sour test solution to the blueness of seething with excitement, just take off for terminal, recording the blank consumption of glucose standard solution titration volume is 9.30mL, it is 7.50mL that glucose standard solution titration sample consumes volume.
=0.9%
Above-described embodiment is only in order to illustrate technical scheme of the present invention; but not design of the present invention and protection domain are limited; those of ordinary skill in the art modifies or is equal to replacement technical scheme of the present invention; and not departing from aim and the scope of technical scheme, it all should be encompassed in claim scope of the present invention.
Claims (8)
1. an assay method for food total reducing sugar, comprises the step that in sample preparation, peparation, test solution, total sugar determination and total sugar content calculate, and it is characterized in that: adopt glucose standard specimen back titration test solution to measure after hydrolysis reducing sugar total amount in food.
2. the assay method of a kind of food total reducing sugar according to claim 1, is characterized in that: specifically comprise the steps:
(1) sample preparation: solid sample takes 2.0-5.0g, be accurate to 0.0001g, fluid sample is drawn 2mL-10mL, controlled hydrolysis liquid total reducing sugar is 1g/L～2g/L, add 100mL water, 5mL zinc acetate and 5mL potassium ferrocyanide solution to 250mL volumetric flask, add water to the scale of volumetric flask, mix precipitation standing, after standing 30-40min, filter;
(2) peparation: get 50mL filtered fluid and be placed in 100mL volumetric flask, add 5mL hydrochloric acid, 67 ℃ of-69 ℃ of water-soluble heating 15min, 2 of the red indicator solutions of methylate, NaOH is neutralized to neutrality and is settled to scale;
(3) total sugar determination in test solution: add measuring device with 5mL random sample, get that 5mL test solution adds 5mL alkalescence cupric tartrate first liquid and the alkaline cupric tartrate second of 5mL liquid is placed in 150mL conical flask, add 2 of beaded glasses; After being heated in 2min boil, use glucose solution back titration, with the speed titration of 1 per second, sour test solution to the blueness of seething with excitement is just taken off for terminal, records the volume of consumption of glucose solution;
(4) total sugar content calculates: total sugar content is calculated as follows:
Or
Wherein: X---total sugar content (%)
M---take food samples quality (g) or volume (mL)
C----glucose concentration of standard solution (g/L).
3. the assay method of a kind of food total reducing sugar according to claim 2, is characterized in that: in described step (1), the sample containing protein, fat can not add 5mL zinc acetate and 5mL potassium ferrocyanide solution.
4. the assay method of a kind of food total reducing sugar according to claim 2, is characterized in that: in described step (1), the concentration of potassium ferrocyanide solution is 100g/L.
5. the assay method of a kind of food total reducing sugar according to claim 2, it is characterized in that: in described step (2), the liquor sample containing protein, fat does not directly add 5mL hydrochloric acid in 250mL volumetric flask, 68 ℃ ± 1 ℃ water-soluble heating 15min, 2 of the red indicator solutions of methylate, NaOH is neutralized to neutrality and is settled to scale.
6. according to the assay method of a kind of food total reducing sugar described in claim 2 or 5, it is characterized in that: in described step (2), hydrochloric acid is 1+1 hydrochloric acid.
7. the assay method of a kind of food total reducing sugar according to claim 2, is characterized in that: the preparation of described step (3) neutral and alkali cupric tartrate first liquid is that 15g copper sulphate and 0.05g methylene blue is soluble in water and be diluted to 1000mL.
8. the assay method of a kind of food total reducing sugar according to claim 2, it is characterized in that: the preparation of described step (3) neutral and alkali cupric tartrate second liquid is by 50g sodium potassium tartrate tetrahydrate, 75g NaOH, after the 4g of adding potassium ferrocyanide soluble in water dissolves completely, is settled to 1000mL.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105572114A (en) * | 2015-11-19 | 2016-05-11 | 英格尔检测技术服务（上海）有限公司 | Method for determining reducing sugar in food |
| CN105954278A (en) * | 2016-06-16 | 2016-09-21 | 江西出入境检验检疫局检验检疫综合技术中心 | Rapid determination method for content of total sugar in dry red wine |
| CN109628240A (en) * | 2018-11-27 | 2019-04-16 | 咀香园健康食品（中山）有限公司 | The first and second cleaning solution of Fei Linshi and production method of a kind of cleaning glass apparatus and application |
| CN111912840A (en) * | 2020-07-15 | 2020-11-10 | 郑州科技学院 | Method for rapidly detecting whether total acid of brewed vinegar is qualified |
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| CN1474183A (en) * | 2003-08-01 | 2004-02-11 | 莱阳农学院 | Method for detecting starch content in ash tree flower polysaccharide |
| CN2689224Y (en) * | 2004-03-04 | 2005-03-30 | 山东省科学院中日友好生物技术研究中心 | Automatic titrating device for detecting reduced sugar |
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| CN1474183A (en) * | 2003-08-01 | 2004-02-11 | 莱阳农学院 | Method for detecting starch content in ash tree flower polysaccharide |
| CN2689224Y (en) * | 2004-03-04 | 2005-03-30 | 山东省科学院中日友好生物技术研究中心 | Automatic titrating device for detecting reduced sugar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105572114A (en) * | 2015-11-19 | 2016-05-11 | 英格尔检测技术服务（上海）有限公司 | Method for determining reducing sugar in food |
| CN105954278A (en) * | 2016-06-16 | 2016-09-21 | 江西出入境检验检疫局检验检疫综合技术中心 | Rapid determination method for content of total sugar in dry red wine |
| CN109628240A (en) * | 2018-11-27 | 2019-04-16 | 咀香园健康食品（中山）有限公司 | The first and second cleaning solution of Fei Linshi and production method of a kind of cleaning glass apparatus and application |
| CN111912840A (en) * | 2020-07-15 | 2020-11-10 | 郑州科技学院 | Method for rapidly detecting whether total acid of brewed vinegar is qualified |
| CN111912840B (en) * | 2020-07-15 | 2023-09-22 | 郑州科技学院 | Rapid detection method for whether total acid of brewed vinegar is qualified or not |
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Application publication date: 20140430 |