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1 引 言淀粉糖浆是由淀粉经水解、脱色和浓缩制成的 ,主要应用于食品工业。传统的分析方法是采用化学法测定其中总糖和还原糖的含量。由于采用化学法时 ,样品具有颜色或具有其它还原性物质时 ,对分析结果的准确性影响很大 ,而且 ,化学法不能测定出糖浆中各种糖的含量。本文
1 Introduction Starch syrup is made of starch by hydrolysis, bleaching and concentration, mainly used in food industry. The traditional method of analysis is to determine the content of total sugar and reducing sugar by chemical method. Due to the chemical method, the sample has a color or other reducing substances, the accuracy of the analysis of the great impact, and, chemical method can not determine the content of various sugar syrup. This article