【摘要】 参照DB34/T 2264-2014《固态发酵酒醅分析方法》以及GB5009.7-2016《食品安全国家标准食品中还原糖的测定》中还原糖的测定方法,测定馥郁香糖化酒醅的还原糖。采用葡萄糖标准溶液反滴定还原糖测定方法,让试液与斐林试液作用完全后,用标准葡萄糖溶液滴定剩余的二价铜,由标准葡萄糖溶液的用量与空白比较计算试液中的葡萄糖量,对整个测量过程的不确定度来源进行分析评定,影响馥郁香糖化酒醅还原糖的测定来源主要有样品重复测定、吸取待测样品的体积、空白试验消耗葡萄糖滴定溶液的体积、样品消耗葡萄糖滴定溶液的体积、量筒量取浸泡试样的蒸馏水体积引入的不确定度,经计算得馥郁香糖化酒醅的还原糖的合成不确定度为Uc(X)=0.126%,测量结果及不确定度表示:X=(3.74%±0.126%),k=2。更多还原

【Abstract】 Reference was made to DB34/T 2264-2014 "methods for the analysis of fermented grains in solid state fermentation" and gb5009.7-2016 "determination of reducing sugar in national standard food",reducing sugars in fermented grains were determined for flavorful saccharification. The glucose standard solution titration method determination of reducing sugar, let try liquid and Fiji Lin liquid role fully, with the rest of the bivalent copper standard glucose solution titration, calculated by the standard glucose solution dosage compared with the blank test solution, the amount of glucose in the sources of uncertainty of the measurement process evaluation,analyzed influence the fragrant incense saccharifying fermented grains on the determination of reducing sugar sources are mainly for repeated sample, absorbs the volume of the sample under test, the volume of the blank test glucose titration solution, the volume of the sample glucose titration solution, measuring cylinder measuring soaking the uncertainty, introduced sample volume of distilled water,After calculation, the uncertainty of synthesis of reducing sugars in fermented grains of rich and fragrant saccharification was Uc(X)=0.126%. The measurement results and uncertainty indicated that X=(3.74% + 0.126%), k=2.更多还原