Polyglucose [(C6H10O5) n] is a polymer composed of glucose, sorbitol and citric acid (or phosphoric acid) mixed in a certain proportion, heated at high temperature polymerization and refined and dried, with an average polymerization degree of 12, which belongs to soluble dietary fiber. Since the United States Food and Drug Administration approved the use of polyglucose as a food additive in 1981, many countries have also approved the use of polyglucose. In 2010, China issued GB 25541-2010 "National Standard for Food Safety Food Additive Polyglucose", which required the sensory and physical and chemical indexes of polyglucose. So, what is the effect of polyglucose on the human body?

As a soluble dietary fiber, polyglucose has the following effects in addition to its physical and chemical properties such as good stability and moisture retention. 1, low energy: Because polyglucose is difficult to biodegrade, heat production is very low, and is not easy to be absorbed by the body, so it is not easy to cause human obesity. 2, regulation of intestinal flora: polyglucose is a prebiotic, can promote the reproduction of intestinal beneficial bacteria (bifidobacterium, Lactobacillus), and inhibit the growth of harmful bacteria such as clostridium, can improve human intestinal conditions, promote defecation, prevent constipation. 3, reduce cholesterol: polyglucose microbial degradation products can inhibit cholesterol synthesis, cholesterol metabolism in the process of bile acid adsorption after excretion through the stool, play a role in reducing cholesterol absorption. In addition to the above effects, the study also found that polyglucose can also promote calcium absorption and bone mineralization. Based on the above functional properties, polyglucose is widely used in various foods. For example, adding polyglucose to drinks can not only improve the taste of sugar-free and low-sugar drinks, but also supplement dietary fiber; Baking products and meat products added polyglucose, with water locking and low energy; The addition of polyglucose to health food has the effect of preventing constipation. The effect of polyglucose is so much, so it is particularly important to be able to accurately detect the content of polyglucose in food. At present, GB 5009.245-2016 "Determination of polydextrose in food Safety National Standard" is the testing standard of polydextrose in food, the principle is that polydextrose is extracted by hot water, after ultrafiltration centrifugation, the filtrate is removed by enzymatic hydrolysis of starch, fructans and other interfering substances, and then the ion chromatography-pulse amperometric detector is used to quantitatively determine its content. Although the separation effect of this standard is good, it is necessary to determine the source of added polyglucose, and select the reference material of polyglucose homology added in food to ensure the accuracy of the results. With the continuous deepening of polyglucose research, its application field will be more extensive, will drive the healthy development of food, health food and other related industries, and produce huge economic and social benefits, to improve people's living standards and economic development has far-reaching significance.