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2012•Journal of Cangzhou Normal UniversityRequires access

Determination of Total Sugar Content in Different Varieties of Honey

Liu Bo-jing

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Abstract

In order to apply Anthrone sulfuric acid method to analyze total sugar content in honey,working conditions of the method have been optimized and the validity has been evaluated.And the results show that the blue complex generated by sugar and water solution of sulfuric acid Anthrone heat has a high absorption service in the 624nm the maximum;water heating 4min,plus 6.5ml Anthrone sulfuric acid solution.There is a good linear relationship between the total concentration of glucose and absorption.By contrast there is a significant difference in the total sugar contents of different kinds of honey.

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What this paper is about

In order to apply Anthrone sulfuric acid method to analyze total sugar content in honey,working conditions of the method have been optimized and the validity has been evaluated.And the results show that the blue complex generated by sugar and water solution of sulfuric acid Anthrone heat has a high absorption service in the 624nm the maximum;water heating 4min,plus 6.5ml Anthrone sulfuric acid solution.There is a good linear relationship between the total concentration of glucose and absorption.By contrast there is a significant difference in the total sugar contents of different kinds of honey.

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Available abstract

In order to apply Anthrone sulfuric acid method to analyze total sugar content in honey,working conditions of the method have been optimized and the validity has been evaluated.And the results show that the blue complex generated by sugar and water solution of sulfuric acid Anthrone heat has a high absorption service in the 624nm the maximum;water heating 4min,plus 6.5ml Anthrone sulfuric acid solution.There is a good linear relationship between the total concentration of glucose and absorption.By contrast there is a significant difference in the total sugar contents of different kinds of honey.

Key concepts: Anthrone, Sulfuric acid, Sugar, Chemistry, Absorption of water, Chromatography, Botany, Food science

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