食品还原糖的快速检测工艺分析  

Analysis on Rapid Detection of Food Reducing Sugar

作　　者：吴明亮[1] WU Mingliang(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300

出　　处：《现代食品》2023年第12期195-197,共3页Modern Food

摘　　要：还原糖是指具有还原性的糖类,其在食品中含量很低,但对食品风味和颜色有显著影响。对于天然甜味剂(如蔗糖、葡萄糖和果糖等)来说,由于其来源广泛且易得,在食品工业中使用较多。这类甜味剂是由葡萄糖或果糖的衍生物经化学反应而来,其甜度取决于还原糖的含量,并且还取决于该反应所消耗的反应试剂的量。因此,对于还原糖的含量及其对食品风味和颜色的影响进行检测非常必要,需食品从业者不断探讨。本文对食品还原糖的快速检测工艺进行了详细分析,希望能为食品检测工作提供帮助和借鉴。Reducing sugar refers to reductive sugars,which are very low in food,but have a significant effect on food flavor and color.For natural sweeteners(such as sucrose,glucose and fructose,etc.),due to their wide range of sources and easy availability,they are used more in the food industry.This type of sweetener is derived from a chemical reaction of a derivative of glucose or fructose,and its sweetness depends on the amount of reducing sugar,and also depends on the amount of reaction reagent consumed in the reaction.Therefore,it is very necessary to detect the content of reducing sugar and its influence on food flavor and color,and it is urgent for food practitioners to continue to explore.In this paper,the rapid detection technology of reducing sugar in food was analyzed in detail,hoping to provide some help and reference for food detection.

关 键 词：食品 还原糖 葡萄糖 快速检测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]