Abstract：Products was studied.sugars were extracted with 80% ethanol-20% water,centrifuged and filtered.Then they were analyzed using a PNH2-10column and a refractive index detector.Fructosc,glucose and sucrose were quantifed in four kinhs of meat products.The coefficieot of variation for the method was in the range of 3.3-4.7%.HPLC was shown to be a very useful technique foor the analysis fo these meat products.
收稿日期: 2018-01-30
引用本文:
王津生；杨峥；杨学武；. 肉制品含糖量的高效液相色谱分析[J]. 肉类研究, 1987, 1(1): 47-48.
Wang Jin-Sheng,Yang Zheng,Yang Xue-Wu(China Meat Research Center,Beijing). The use of HPLC for the analysis of sugars in meat. Meat Research, 1987, 1(1): 47-48.
1987, Vol. 1 
