摘要
通过对两种测定白砂糖色值方法的差异的分析,发现缓冲溶液法测定的色值数据普遍高于双蒸馏水法,△IU=1～50,平均IU增加13.8。研究证明,影响白砂糖色值测定误差的主要因素有:酸度计的电极质量,真空吸滤器的压力,微孔滤膜的质量和型号,白砂糖中致色物的特性,缓冲溶液本身的影响等。
By analyzing the difference of two ways in measuring the granulated white sugar's color, it was find out that the color measured the buffer solution way is higher than that by the double distilled water way, △IU=1~50,and the mean IU increases 13.8. The research shows that the main factors affecting the measurement of the granulated white sugar's color is as follow: the electrode quality of acidifier, the pressure of vacuum filter, the quality and type of micro-diameter filter film, the nature of colored substances in granulated white sugar, the buffer solution etc.
出处
《甘蔗糖业》
2002年第6期36-39,共4页
Sugarcane and Canesugar
