缓冲液pH值对单晶冰糖色值检测的影响
The Influence of pH Value on the Detection of Single Crystal Rock Sugar Color Value
陈俊辉 1谭景巍 1陈诗妮1
作者信息
- 1. 广东省食品工业公共实验室,广东 广州 511442;广东省食品工业研究所有限公司,广东 广州 511442;广东省质量监督食品检验站,广东 广州 511442
- 折叠
摘要
采用《冰糖试验方法》(QB/T 5010-2016)中的分光光度计法测定单晶冰糖的色值,并研究缓冲溶液pH值对单晶冰糖色值检测结果的影响.结果表明,缓冲溶液pH值为 7.0 时,单晶冰糖色值的检测结果更为准确.
Abstract
According to QB/T 5010-2016,the color value of single crystal rock sugar was determined using the spectrophotometer method,and the influence of the pH value of the buffer solution on the color value detection results of single crystal rock sugar was studied.The results show that when the pH value of the buffer solution is 7.0,the detection results of the color value of single crystal rock sugar are more accurate.
关键词
单晶冰糖/色值/pH值/分光光度计法Key words
single crystal rock sugar/color value/pH value/buffer solution/spectrophotometric method引用本文复制引用
出版年
2024
NETL
NSTL
万方数据