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使用别尔特朗法测定蔗糖脂肪酸酯(SE)中游离蔗糖,耗试剂多,时间长,操作较繁。本法用丁酮作为萃取剂,除去酯所得之蔗糖水溶液,用盐酸水解后转化成还原性单糖(转化糖),还原性单糖,可以被斐林溶液所氧化,以次甲基兰为指示剂,用标准葡萄糖溶液滴定至兰色消失。根据所取试样量以及消耗标准葡萄糖溶液量,即可计算出试样中所含游离蔗糖量。
The determination of free sucrose in sucrose fatty acid ester (SE) by using Bertrand’s method, consumes a lot of reagents and takes a long time and is complicated to operate. This method uses butanone as an extractant to remove the sucrose aqueous solution obtained from the ester, hydrolyzed with hydrochloric acid into a reducing monosaccharide (invert sugar), a reducing monosaccharide, which can be oxidized by a Fehling solution, Indicator, titrated with standard glucose solution until blue disappears. According to the amount of sample taken and the consumption of standard glucose solution, you can calculate the amount of free sucrose contained in the sample.