安徽农业科学2012，Vol.40Issue(9)：5183-5184,2.
刺山柑果实中还原糖及总糖含量的分析
Analysis on the Content of Reducing Sugar and Total Sugar in the Fruits of Capparis spinosa L.
宋凤艳1
作者信息
- 1. 韩山师范学院生物系,广东潮州521041
- 折叠
摘要
Abstract
[ Objective] To analyze the content of reducing sugar and total sugar in the fruits of Capparis spinosa L. . [ Method] 3. 5-two nitro salicylic acid method was chosen to test the content of reducing sugar and total sugar in the fruits of Capparis spinosa L. . [ Result ] Results showed that the content of reducing sugar extracted by hot-water( 100 ℃) was about 11. 6% and temperature of water had obvious effect to the results. The content of total sugar was about 24. 5%. [ Conclusion] The reducing sugar and the total sugar were all relatively higher in the fruits of Capparis spinosa L. , which indicated that they would have a good development perspective.关键词
刺山柑/还原糖/总糖/3.5-二硝基水杨酸Key words
Capparis spinosa L. / Reducing sugar/ Total sugar/ 3, 5-two nitro salicylic acid分类
化学化工引用本文复制引用
宋凤艳..刺山柑果实中还原糖及总糖含量的分析[J].安徽农业科学,2012,40(9):5183-5184,2.
