Assay of Reducing Sugar in Wine and honey by Diffuse Reflectance Spectroscopy

Abstract

Abstract: A new method for determination of reducing sugar in wine and honey by Diffuse Reflectance Spectroscopy was described, and the conditions of assay were discussed. The advantages of this method were the simplicity of operation, the sensitivity of determination (the detection limit was 10μl) and the small amount of regents required (<1ml). The amount of reducing sugar in the range of 20～130μg showed a good linear relationship. Using the is method to determine some samples, the results were satisfactory.

Key words: Reducing sugar , Wine , Honey , Diffuse reflectance spectroscopy

ZHANG Ping, YAO Yan. Assay of Reducing Sugar in Wine and honey by Diffuse Reflectance Spectroscopy[J]. FOOD SCIENCE, 2002, 23(4): 108-110.

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Assay of Reducing Sugar in Wine and honey by Diffuse Reflectance Spectroscopy

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