水杨酸检测豆浆中还原糖方法的改进  

Improvements on the Reducing Sugar Determination Method for Soymilk

作　　者：陈铮铮[1] 何静[2] 黎志银[1] 林绍霞[1] 黄晋之[1] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《福建分析测试》2008年第2期5-9,共5页Fujian Analysis & Testing

基　　金：福建省教育厅(JA03070)资助

摘　　要：本课题对还原糖的常用分析方法进行了比较和改进,旨在选择准确度高、重复性好的分析方法测定豆浆中的还原糖,从而对美拉德反应与腐竹褐变因子之间的关系进行研究。研究结果表明,3,5-二硝基水杨酸比色法(DNS法)为检测豆浆还原糖的最佳方法;对此法进行了应用条件的改进,即按豆浆:乙酸锌:亚铁氰化钾=10:1:2的体积比对豆浆样品进行预处理,可使检测的准确度提高18%以上;用此法处理后的豆浆样品在498nm波长处有最大吸收峰测定,且检测准确度提高2%以上。To investigate the correlation between the Maillard reaction and beancurd sheet discoloration, it was necessary to first establish an accurate and reproducible analytical method for the reducing sugar determination in soymilk. This study compared existing methods and selected the 3,5 - di - nitro - salicylic acid （ DNS ） method for further testing. Based on the sensitivity, accuracy and reproducibility of the reducing sugar determination for soymilk, the current DNS method was modified by using soymilk,zinc acetate and ferrous potassium cyanide of 10：1：2 volumetric ratio for sample pre - treatment and optical density measurement at 498nm wavelength on the spectrophotometer.

关 键 词：豆浆 还原糖 水杨酸比色法 

分 类 号：TS207.3[轻工技术与工程—食品科学]