肉制品中总糖含量测定方法的探讨

Comparative Study of the Methods for Determination of Total Sugar in Meat Products

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。

Abstract:

Total sugar content is an important quality indicator for meat products. The common UV spectrophotometry method and the microplate method were compared 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.