文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,

肉制品中总糖含量测定方法的探讨

陈娜 1,尚宇 1,邱杨 2,余以刚 1,肖性龙 1
(,广东广州 510640)(,广东东莞 523072)
摘要:总糖含量是各种肉制品的一个重要质量指标,本实验对常见紫外分光光度法和酶标仪法测定总糖含量进行了比较,结果
表明采用酶标仪法测得的总糖含量和紫外分光光度法相吻合,但酶标仪法试剂消耗少、检测速度快、结果重现性好。
关键词:总糖;酶标仪法;分光光度法
文章篇号:1673-9078(2012)6-720-721
Comparative Study of the Methods for Determination
of Total Sugar in Meat Products
CHEN Na1, SHANG Yu1, QIU Yang2, YU Yi-gang1, XIAO Xing-long1
( of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)
( entry-exit inspection and quarantine bureau of the PRC, Dongguan 523072, China)
Abstract: Total sugar content is an important quality indicator for meat products. mon UV spectrophotometry method and the
microplate method pared in this study. Results showed that total sµgar contents determined by microplate method were in accordance
with those by UV spectrophotometry method. The microplate method needed fewer reagents, faster and had better repeatability than the UV
spectrophotometry method.
Key words: total sµgar; microplate method; UV spectrophotometry method

肉制品中的总糖量是影响肉制品质量的重要指标香肠1-9均购于广州市超市。
之一。香肠因其品种丰富,风味独特,使用方便,口仪器与试剂
感鲜嫩细腻,易于消化吸收,受到人们的欢迎[1~2];近苯酚、葡萄糖、浓硫酸、均为国产分析纯;Wallace
年来,很多厂商用淀粉代替部分脂肪添加到香肠中, 1420 VICTOR3荧光免疫分析仪(酶标仪),美国Perkin
适量添加淀粉不