This paper compared the reducing forces of fructose and dextrose by Fehling 's method, and investigated the relationships between the dextrose equivalent (DE)and the content of fructose in the syrup.

在费林氏法测定还原糖的条件下，比较了果糖和葡萄糖的还原力；分别用葡萄糖和淀粉水解糖为原料，研究了异构化过程中DE值与果糖含量的关系。

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