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    Home > Chemicals Industry > Chemical Technology > Determination of carbohydrates in food

    Determination of carbohydrates in food

    • Last Update: 2021-07-18
    • Source: Internet
    • Author: User
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    Carbohydrates, also called sugars, are a large class of compounds composed of three elements: C, H, and O.
    Most of their molecular formulas can be C m (H 2 O)
    .


    Said that this is also the origin of the carbohydrate name


    1.
    Classification of carbohydrates

    Carbohydrates can be divided into monosaccharides, oligosaccharides and polysaccharides according to their chemical structure
    .


    The main monosaccharides in food are glucose, fructose and galactose.


    Among these carbohydrates, what the human body can digest and utilize is the starch in monosaccharides, disaccharides, and polysaccharides, which are called effective carbohydrates; the cellulose, hemicellulose, and pectin in polysaccharides cannot be digested and utilized by the human body.
    It is invalid carbohydrate
    .


    However, ineffective carbohydrates can promote intestinal peristalsis, improve digestive system functions, and lower blood sugar and cholesterol .


    2.
    The significance and method of carbohydrate determination

    Carbohydrates are the main raw materials and auxiliary materials in the food industry, and are one of the main components of most foods
    .


    It plays a very important role in changing the shape, structure, physical and chemical properties of food, as well as sensory indicators such as color, aroma and taste


    There are many methods for determining carbohydrates.
    The methods for determining monosaccharides and oligosaccharides include physical, chemical, chromatographic and enzymatic methods
    .


    Physical methods include relative density method, refractive index method and optical rotation method


    Glucose molecules contain free aldehyde groups, fructose molecules contain free ketone groups, and lactose and maltose molecules contain free hemiacetal hydroxyl groups.
    Because they all have reducing properties, these reducing sugars are called reducing sugars.

    .


    Some sugars do not have reducing properties (common sucrose, dextrin, starch, etc.


     

     

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