比色法在食品中总糖含量测定中的应用研究  

Application of Colorimetric Method in the Determination of Total Sugar Content in Food

作　　者：王婷 WANG Ting(Guangzhou Institute of Quality Supervision and Testing,Guangzhou 511447,China)

机构地区：[1]广州质量监督检测研究院,广东广州511447

出　　处：《食品安全导刊》2025年第8期165-167,共3页China Food Safety Magazine

摘　　要：比色法是一种广泛应用于食品总糖含量测定的分析方法,因其操作简便、成本低廉、效率高,受到众多研究与生产领域的青睐。该方法通过糖类与显色试剂的特定化学反应生成具有特征吸光度的产物,实现对糖含量的快速测定。但在实际应用过程中,也存在一定的局限性,如灵敏性不足、受食品基质干扰影响较大等。基于此,本文提出改进显色试剂、优化反应条件以及引入高通量检测技术等对策,以期提升该方法的精确性和实用性。Colorimetric method is an analytical method widely used in the determination of total sugar content in food,and is favored by many research and production fields because of its simple operation,low cost and high efficiency.This method enables rapid determination of sugar content by producing a product with characteristic absorbance through a specific chemical reaction of the carbohydrate with a chromogenic reagent.However,in the process of practical application,there are also certain limitations,such as insufficient sensitivity and great influence by food matrix interference.Based on this,this paper proposes to improve the accuracy and practicability of the method by improving the chromogenic reagent,optimizing the reaction conditions,and introducing high-throughput detection technology.

关 键 词：比色法 总糖测定 快速检测 食品分析 

分 类 号：R28[医药卫生—中药学]