Preparation of wine, milk powder, honey, fruits, beverages, peanut kernels, etc

　　Sucrose detection methods:

　　Ion chromatography, UV spectrophotometry, etc

　　Sucrose Detection Standards:

　　GB 1886.27-2015 Food Safety Standard Food Additive Sucrose Fatty Esters

　　GB 1886.259-2016 Food Safety Standard Food Additive Sucrose Polypropylene Ether

　　GB 5009.8-2016 Food Safety Standard Determination of Fructose, Glucose, Sucrose, Maltose, and Lactose in Foods

　　GB 5413.5-2010 Food Safety Standard Lactose in Infant and Milk Products Determination of Sucrose

　　GB 10617-2005 Food Additive Sucrose Fatty Esters (Propylene Glycol Method)

　　GB 22255-2014 Food Safety Standard Determination of Sucralose (Sucralose) in Food

　　GB 25531-2010 Food Safety Standard Food Additive Sucralose

　　GB/T 30390-2013 Oil Seed Fructose, Glucose Determination of sucrose content - Liquid chromatography

　　GB/T 30986-2014 Determination of glucose, sucrose, and maltose content in biochemical products - Liquid chromatography differential refractive method

　　GB/T 35998-2018 Determination of sucrose content, brix, and fiber content in sugarcane and bagasse - Wet decomposition method