作　　者： ; ; (侯大海）; (王娜）;

机构地区： 广东产品质量检验监督研究院

出　　处： 《现代食品》 2016年第13期82-85,共4页

摘　　要： 果聚糖是欧美等国推荐的保健食品功能因子。为了方便、快速、准确评价其在保健食品及其原料中的含量,以大蒜果聚糖为样品,比较了Seliwanoff、硫酸法、盐酸法3种比色方法测定果聚糖含量的效果。结果表明:硫酸法的准确度最高、标准偏差与变异系数最小,盐酸法次之,Seliwanoff最低;硫酸法测定山东杂交大蒜,山东白皮大蒜,广东独头蒜的果聚糖含量分别为13.25%,18.74%,21.46%。上述结果表明:在工业生产中,硫酸法适宜于测定原料、食品等物料中果聚糖的含量。 In order to checking the fructan in healthy food and its raw materials rapidly, fast and simply, the effect of Seliwanoff, Sulphuric and Hydrochloric methods are compared with garlic fructan. Compared with the Seliwanoff and Hydrochloric methods, Sulphuric method showed the highest degree of accuracy and the lowest Standard deviation and the variable coefficient. And the garlic fructan content of Shandong hybridized garlic, Shandong white husk garlic and Guangdong Single valve Garlic were determined by Sulphuric method as: 13.25%,18.74%,21.46%, respectively. It is concluded that Sulphuric method was apt to the industry for determining the fructan contents in production of healthy food and fructan.

关 键 词： 果聚糖 比色法

领　　域： [理学] [理学] [轻工技术与工程] [轻工技术与工程]