Application and Research Progress on the Detection Methods of Carbohydrate Content in Food
Carbohydrate is an important component of food,but also one of the main additives used in food processing and cooking.The carbohydrate content in food is closely related to product grade,taste,flavor,nutritional value and other characteristics.The determination of carbohydrate content is important in product development,quality testing,processing control,and adulteration identification.Many detection methods of carbohydrate content have been studied and reported.This article reviews the application and research progress of main detection methods.The relevant standards and literature are analyzed,the basic principles of each method is introduced,the advantages and disadvantages of various detection methods are compared,the application scopes are summarized,and the research trends of detection technology are prospected,which provide reference for the application and development of detection methods.
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