电导法测定果葡糖浆灰分的研究.pdfVIP

食品科技 食品安全与检测 FOOD SCIENCE AND TECHNOLOGY 2010 年第35 卷第3 期 电导法测定果葡糖浆灰分的研究 1 1 2 黄立新 ， 罗 思 ， 周彦斌 (1.华南理工大学轻工与食品学院，广州510640 ； 2.广州双桥股份有限公司，广州510280） 摘要： 我国对淀粉糖浆灰分的测定一直采用灼烧质量法，实验采用电导法进行了果葡糖浆灰分 测定的研究。研究表明：果葡糖浆电导灰分的最佳电导率测定浓度为25% ，电导率灰分换算系 -4 -4 数为7.93×10 ，果葡糖浆电导灰分计算公式：W 灰分＝7.93×10 ×(C 样液-0.39×C 水）。电导灰分法可以 替代硫酸灰分法进行灰分的日常测定，该法对于淀粉糖生产企业具有更简便、快捷等优点。 关键词： 果葡糖浆；电导灰分；硫酸灰分 中图分类号： TS 247 文献标志码： A 文章编号： 1005-9989(2010)03-0272-05 Study on the conductometric ash of high fructose syrup 1 1 2 HUANG Li-xin , LUO Si , ZHOU Yan-bin (1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640; 2.Guangzhou Shuangqiao Company Ltd., Guangzhou 510280) Abstract: The gravimetric method is in common used for determining ash of the starch sugar in China. The determining method of high fructose syrup ash by the conductometric method is discussed in this paper. The most desirable concentration was 25grams of high fructose syrup in 100grams of solution. The conversion coefficient of the conductometric ash, 7.93 ×10 -4, is given through a number of tests. The relstionship -4 established for conductometric ash in high fructose syrup is: W 灰分＝7.93×10 ×(C 样液-0.39×C 水）. Conduc-tometric methods provide a simple, rapid and accurate means of determining ash content of high fructose syrup for industry determ