[目的]探讨保健食品风味发酵乳中淀粉含量对蔗糖及总糖检测的影响。[方法]蔗糖及总糖是保健食品风味发酵乳的常规理化指标,也是国家风险抽检项目,不同前处理方法可能导致检测结果存在差异。本研究以同一配方的保健食品风味发酵乳为研究对象,进行样品前处理制备,对比分析含淀粉与无淀粉样品的前处理时间。[结果]含淀粉样品的前处理时间相较于无淀粉样品延长了117 min。[结论]本试验数据可为保健食品风味发酵乳的优化生产提供理论依据和实践指导。

[Objective]To explore the influence of starch content in health food flavored fermented milk on the detection of sucrose and total sugar.[Method]As conventional physicochemical indicators and national risk random inspection items for health food flavored fermented milk,the detection results of sucrose and total sugar may vary with different pretreatment methods. In this study,sample pretreatment was carried out on health food flavored fermented milk with the same formula,and the pretreatment time of starch-containing and starch-free samples was compared and analyzed. [Result]The pretreatment time of starch-containing samples was 117 minutes longer than that of starch-free samples.[Conclusion]The experimental data can provide a theoretical basis and practical guidance for the optimized production of health food flavored fermented milk.