离子色谱法检测蜂蜜中的淀粉糖浆  

Determination of Starch Syrup in Honey by Ion Chromatography

作　　者：毛晴岚 MAO Qinglan(Tonglu Inspection and Testing Center,Hangzhou 311500,China)

机构地区：[1]桐庐县检验检测中心,浙江杭州311500

出　　处：《现代食品》2022年第9期166-169,共4页Modern Food

摘　　要：为提高对蜂蜜中淀粉糖浆检测的效果,提出基于离子色谱的蜂蜜中淀粉糖浆的检测方法。本文利用0.45μm水相滤膜和1.0 mL的OnGuardⅡRP处理柱对蜂蜜溶液进行过滤处理,降低杂质对测定结果的干扰。测定结果表明,实验蜂蜜样品中,蔗糖、葡萄糖、果糖以及麦芽糖的含量分别为0.9711 mg·L^(-1),0.6420 mg·L^(-1)、0.8854 mg·L^(-1)以及0.4592 mg·L^(-1),实现了在一次实验中对所有淀粉糖含量的测定,具有较高的实际应用价值。In order to improve the detection effect of starch syrup in honey,a method for the detection of starch syrup in honey based on ion chromatography was proposed.The honey solution will be filtered with a 0.45μm water phase filter membrane and a 1.0 mL OnGuard II RP treatment column to reduce the interference of impurities on the determination results.The determination results show that the contents of sucrose,glucose,fructose and maltose in the experimental honey samples are 0.9711 mg·L^(-1),0.6420 mg·L^(-1),0.8854 mg·L^(-1) and 0.4592 mg·L^(-1),respectively,which realizes the determination of all starch sugar contents in one experiment,and has a relatively high practical application value.

关 键 词：离子色谱 淀粉糖浆 蜂蜜 过滤处理 

分 类 号：O657.7[理学—分析化学]