Roberts铜盐法测定蔗汁葡聚糖含量的热效应——淀粉对受热蔗汁葡聚糖测定的影响

摘要:

作者从研究中发现:用Roberts铜盐法测定蔗汁样本葡聚糖含量时,所得结果与蔗汁的受热有关,受热蔗汁的测定值高于真实值,作者将这种现象暂称为Roberts铜盐法测定蔗汁样本葡聚糖含量的热效应。研究表明:蔗汁中的淀粉是引起热效应的重要因素。本文最后提出了一种由淀粉引起的热效应的可行校正方法。

Abstract:

ABSTRACT It is first discovered that if cane juice is heated, the value of testing the dextran in with roberts' copper method will raise. This phenomenon is temporarily defined as "heating effect" here, Further researches show the starch in juice is one o