GB/T 16286-1996
AbolishedMethod for determination of sucrose in food--Enzyme-colorimetric method
食品中蔗糖的测定方法 酶-比色法
Application Summary AI generated
This standard specifies an enzyme-colorimetric method for the quantitative determination of sucrose content in food products. It is applied in food quality control and testing laboratories to analyze processed foods, beverages, and ingredients where accurate sucrose measurement is required. The method relies on enzymatic hydrolysis of sucrose followed by colorimetric detection, ensuring specificity and reliability for regulatory compliance and nutritional labeling.
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