Summary
In this paper, the Brix value of three common sugars was systematically studied through experiments. The equivalence relationship between sugar content and Brix was proved by experiments. This method is an effective method for testing sugar, which is told by experiment. The method of detecting the sugar content in food and beverage is scientific and accurate.
Abstract
Through experiments, the systematic study of the Brix value of three common sugars, prove by experiments equivalence relation between sugar content and Brix, the method is an effective way to test sugar tell by the way the experiment everyone used to detect the amount of sugar in Food and beverage is a scientific and accurate.
Foreword
Our unit has a fully automatic refractometer from Atago, Japan. The basis of analytical chemistry is the standard curve. The essence of the standard curve is to calibrate the instrument. How to calibrate? A typical simple instrument performs a two-point calibration, zero calibration and calibration of a known concentration of standard. Thereby forming a straight line, within which we usually think that the result of the test is accurate. The calibration of the acidity meter is just such a principle. Our fully automated Abbe refractometer is also calibrated for this principle. Zero calibration is calibrated directly with clean distilled water. The target calibration needs to be calibrated with the standard, so I checked the relevant standards given by atago. The detection method is similar to our daily method of detecting ketchup, which is not described in this article.
equipment
The Atago 5000ɑ fully automatic Abbe refractometer produced in Japan can represent the refractive index or can be automatically calculated into Brix; Brix refers to the content of soluble solids in the product. Also called Bai Lidu. Brix measurement is widely used in a variety of industries. In horticulture, it is used to measure the maturity of fruits. When the fruit reaches maturity, the level of Brix is ​​higher because of solid substances dissolved in water, such as sugar. Acids and other phytochemicals reach their peak at this point. In uncontaminated soils, the basic trace elements, minerals and their ratio to water absorption are related to the Brix value of the fruit. (This field refers to the introduction of Brix in Baidu Encyclopedia, does not represent my point of view)
Taiwan scale (accurate to 2 decimal places);
Experimental operation
(1) Weigh 1.01 g of analytically pure sucrose and dissolve it into 9.18 g of distilled water;
(2) Weigh 0.90 g of food grade glucose and dissolve it into 13.48 g of distilled water;
(3) Weigh 3.65 g of food grade rock sugar and dissolve 47.17 g of boiled tap water. After the sample is prepared, it is to be tested. The tap water can be measured until it is completely dissolved after the sugar is completely dissolved.
There is an automatic temperature control device inside the instrument, which can stabilize the temperature at 20 degrees Celsius and the error range is less than 0.01 degrees Celsius, indicating that the performance of the instrument is intact. The traditional Abbe refractometer needs external adjustment of temperature, equipped with constant temperature water bath, and then temperature control. It can only be controlled to 0.1 degrees Celsius, and the results of the test need to be calculated by a table. The workload is very large, and it is often easy to measure inaccurate, causing experimental deviation.
Instrument operation
1. Turn on the instrument and warm it up to the specified temperature;
2. Adjust the zero point, start measuring one by one, and record each measurement result;
3. Turn off the power of the instrument;
Test result
The difference between the test results of the three sugars and the true values
Variety | result | Actual value | error |
sucrose | 9.85% | 9.91% | -0.06% |
glucose | 5.77% | 6.25% | -0.48% |
crystal sugar | 7.07% | 7.18% | -0.11% |
Results and discussion
This paper systematically tested the sugar content of three sugars. Under normal circumstances, some people think that the Abbe refractometer is a soluble solid, but the specific problem should be analyzed. According to the calibration mechanism of soluble solids, Calibration with 10% sucrose solution, through calibration, we can trace the source, the Abbe refractometer itself is testing its sugar content. The test results show that the test results of sucrose are the most accurate, because sucrose itself is an analytically pure reagent, which is relatively pure, but sucrose itself is easy to absorb water. We often see that the sugar in our home is agglomerated, which is actually caused by water absorption; The error is the biggest, one of which is the most easy to absorb water from the powder form of glucose, and because it is food grade glucose, and the impurities are also high, comprehensive consideration, so the result of glucose is most easily distorted; rock sugar is a The crystallization of sucrose, the crystal structure determines that the rock sugar is relatively clean, but there may be wet water in it, resulting in a certain error in the results.
in conclusion
This experiment explores the determination methods of three kinds of sugars. It is found that the test is difficult to be accurate due to the water absorption property of the sugar itself. Therefore, I suggest that you go to the factory to purchase the standard products for calibration. The artificially prepared standard solution is easily affected by external conditions. This leads to inaccurate measurement results. We can consider using Karl Fischer titrator to test the water content in sugar, which is an effective detection method. At least this article also reminds us that soluble solids can be equivalent to sugar content in the case of relatively simple structure, and now the beverages on the market are equivalently calculated. A lot of netizens don't understand much about my formulation. Now there is a picture of the truth, telling everyone through the facts, how this equivalent comes from.
Acknowledgement
In the process of writing, I received technical support from Ms. Sun from Atago Guangzhou Office in Japan. I would like to express my gratitude to you!
The above experiments and data are all contributed by Mr. Shi Shi, thank you!
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