Abstract: In this study, a rapid analytical method was developed for such key parameters as glucose, reducing sugar, and dextrose equivalent (DE) during starch sugar production. The developed method was applied to rapidly determine the key parameters during starch sugar production. The variation tendency of these key parameters (glucose, reducing sugar, and DE) was examined. The results indicated that liquefaction significantly increased glucose levels but decreased maltotriose and maltotetraose levels. During saccharification, glucose and reducing sugar levels increased with time, and DE was elevated. The developed rapid analysis method for key parameters during starch sugar production can provide new technical support for the quality control and analysis of starch sugar production.

Key words: starch sugar production, rapid analysis, biochemical parameters, glucose, DE