测定酱油中还原糖含量的一种新方法  

A New Method of Determinating Reducing Sugar in Soy Sauce

作　　者：郑岚[1] 杨俊慧[2] 马耀宏[2] 孟庆军[2] 杨艳[2] 

机构地区：[1]山东轻工业学院,山东济南250353 [2]山东省科学院生物技术研究中心,山东省生物传感器重点实验室,山东济南250014

出　　处：《食品与发酵工业》2010年第9期151-154,共4页Food and Fermentation Industries

摘　　要：采用蓝-艾农法和还原糖测定仪法测定酱油中还原糖的含量。结果表明,2种方法均能较好地测定酱油中还原糖的含量。还原糖测定仪法使用方便、测定迅速、回收率可达99%以上,是测定酱油中还原糖的更为理想的方法。Lan-Eynon and the reducing sugar analyzer were used to analyze the content of reducing sugar in soy sauce. The results showed that both analyzer and ordinary methods can determine reducing sugar in soy sauce. The reducing sugar analyzer, especially, can determine reducing sugar in soy sauce more conveniently, rapidly and the recovery rate generally reached over 99%. Therefore it is a better method to determine the reducing sugar content in soy sauce.

关 键 词：酱油 还原糖 还原糖测定仪 蓝-艾农法 

分 类 号：TS264.21[轻工技术与工程—发酵工程]