基于滴定法与色谱法测定糖的干扰因素分析
The interference factors were analyzed based on the principle of titration and instrumental determination of sugar
林立 1孙海波 1邱云 1刘莉 1齐云肖 1杨彦丽 1曹瑀1
作者信息
- 1. 北京市食品检验研究院(北京市食品安全监控与风险评估中心),北京,100085;国家市场监管重点实验室(食品安全重大综合保障关键技术),北京,100085
- 折叠
摘要
采用高效液相色谱法、离子色谱法和滴定法对乳粉、黄豆和花生等 18种含有果糖、葡萄糖、蔗糖、麦芽糖、乳糖的食品基质样品进行检测,并对各方法的检测数据进行总体均值检验分析,发现离子色法和液相色谱法之间的检测结果无显著性差异,而滴定法与色谱法部分基质的差异显著.基于滴定法测定还原糖与非还原糖的原理,设计验证实验进行干扰因素分析,结果表明,含有棉子糖、水苏糖、低聚半乳糖、果聚糖、聚葡萄糖和抗性糊精的等非还原性糖的食品样品会干扰蔗糖的滴定结果;果糖、葡萄糖、麦芽糖和低聚半乳糖等还原性糖会干扰乳糖的滴定结果.
Abstract
The High-performance liquid chromatography,ion chromatography and titration methods were used for the determination of fructose,glucose,sucrose,maltose and lactose in 18 kinds of food,such as milk powder,soybean and peanut.It was found that there was no significant difference between the results of ion chromatography and High-performance liquid chromatography,but there was significant difference between the results of titration and chromatography.Based on the principle of titrimetric determination of reducing sugar and non-reducing sugar,a verification experiment was designed to analyze the interference factors,the results showed that food samples containing non-reducing sugars such as raffinose,stachyose,galactooligosaccharides,fructose,Glucan and resistant dextrin would interfere with the titration results of sucrose;Reducing sugars such as fructose,glucose,maltose and galactooligosaccharides may interfere with the titration results of lactose.
关键词
离子色谱法/高效液相色谱法/滴定法/还原糖/非还原糖/干扰Key words
ion chromatography/high-performance liquid chromatography/titration/reducing sugars/non-reducing sugars/interference引用本文复制引用
基金项目
国家市场监管总局科技计划项目(2022MK008)
出版年
2024
NETL
NSTL
万方数据