3,5-二硝基水杨酸比色法测定风味鱿鱼中淀粉及蔗糖的含量
目的 建立一种适合实验室快速准确测定风味鱿鱼中淀粉及蔗糖含量的检测方法。方法 采用盐酸水解—3, 5-二硝基水杨酸(3, 5-dinitrosalicylic acid colorimetric, DNS)比色法对样品进行测定。结果 淀粉平均回收率为92.0%~97.2%、相对标准偏差(relative standard deviation, RSD) 1.8%~3.5%, 蔗糖平均回收率为93.0%~98.5%、相对标准偏差(RSD) 2.0%~2.8%。结论 采用盐酸水解—DNS比色法替代常用滴定法更加快速、准确, 并且可同时批量测定样品中还原糖、淀粉及蔗糖含量, 方法准确度、精密度均能满足化学分析方法确认和验证的技术要求。
Objective To establish a method for rapid and accurate determination of starch and sucrose content in flavor squid in laboratory. Methods The samples were determined by hydrochloric acid hydrolysis-3, 5-dinitrosalicylic acid colorimetric (DNS) method. Results The average recoveries of starch and sucrose were 92.0%-97.2% and 93.0%-98.5%, relative standard deviations (RSDs) were 1.8%-3.5% and 2.0%-2.8%, respectively. Conclusion Hydrochloric acid hydrolysis-DNS colorimetric method is more rapid and accurate than common titration method, and it can be used to simultaneously determine the content of reducing sugar, starch and sucrose in the sample. The accuracy and precision of the method can meet the technical requirements of confirmation and verification of chemical analysis methods.
标题：3,5-二硝基水杨酸比色法测定风味鱿鱼中淀粉及蔗糖的含量
英文标题：Determination of starch and sucrose in flavor squid by 3, 5- dinitrosalicylic acid colorimetric method
作者：
郭有辉 成都市食品药品检验研究院
胡露 成都市食品药品检验研究院
张萍 成都市食品药品检验研究院
彭伟 成都市食品药品检验研究院
王丽娜 成都市食品药品检验研究院
中文关键词:风味鱿鱼,淀粉,蔗糖,3, 5-二硝基水杨酸比色法,
英文关键词:flavor squid,starch,sucrose,3, 5-dinitrosalicylic acid colorimetric method,
发表日期：2018-06-25
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