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(一) 果品含糖量经典测定方法存在的问题测定果品中的含糖量是果品分析的重要内容之一。最常用的方法是利用Cu~(2+)的氧化作用,或与酒石酸钾钠的碱性溶液组成费林(Fehling)试剂;或与柠檬酸钠的碱性溶液组成朋尼迪(Benedicr)试剂。国外还有介绍将Cu~(2+)与乳酸、醋酸混合液组成巴浮(Barfoed)试剂的方法。据文献介绍,上述方法均属经验方法,该法强调要严格遵照所用试剂的浓度、反应温度、酸度等规定,然后把数据代入经验公式求算结果;或根据所耗去的试剂用量,直接从所
(A) of the existing problems of the determination of sugar content of the classic method Determination of sugar content in fruit is one of the important content of fruit analysis. The most common method is to use the oxidation of Cu 2+ to form a Fehling reagent with an alkaline solution of sodium potassium tartrate or with a basic solution of sodium citrate to make a Benedicr reagent . There are foreign countries will introduce the Cu ~ (2+) and lactic acid, acetic acid mixture composed of Barf (Barfoed) reagent method. According to the literature, these methods are empirical methods, the law emphasizes the need to strictly comply with the concentration of reagents used, reaction temperature, acidity and other regulations, and then put the data into the empirical formula to calculate the results; or according to the amount of reagent consumed, directly from The