Comparison of Three Methods for the Determination of Total Sugar Content in Cantonese Soy Sauce
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Abstract:
In this study, the differences in the total sugar content of Cantonese soy sauce determined by three methods, the direct titration method, phenol-sulfuric method and anthrone-sulfuric acid method were compared, and the three methods were verified by the methodological approach, in order to screen out a suitable method for the determination of the total sugar content in the Cantonese soy sauce. The results showed that the direct titration method, phenol-sulfuric acid method and anthrone-sulfuric acid method had good linearity in the concentration range of 0.50~8.00 mg/mL, 0.00~0.08 mg/mL and 0.00~0.08 mg/mL, respectively, with their RSD values of the precision test being 1.07%, 0.05% and 0.05%, respectively, and their RSD values of the reproducibility test being 0.88%, 3.93% and 3.24%, respectively. The color developed was stable within 24 h for the direct titration, and within 1 h for both the phenol-sulfuric acid and anthrone-sulfuric acid methods. In the spike-recovery experiments, the anthrone-sulfuric acid method led to an average recovery of 168.04% with an RSD value of 2.97%, whilst the direct titration method resulted in an average recovery of 104.67% with an RSD value of 2.07%. The phenol-sulfuric acid method showed an average recovery of 103.85% but had a higher RSD value of 8.04%. The accuracy of the anthrone-sulfuric acid method was lower than the other two methods. Therefore, the direct titration method and the phenol-sulfuric acid method have good precision, reproducibility and stability, thus, both are theoretically feasible. The anthrone-sulfuric acid method is not suitable for the determination of total sugar content in Cantonese soy sauce. The total sugar content in soy sauce is one of the basic indicators to reflect the quality of soy sauce. Selecting a suitable detection method for the total sugar content in soy sauce is of great significance for the actual soy sauce production monitoring and product quality control during processing, and also provides a certain experimental reference for the development of the determination method standard for the total sugar content in soy sauce.
