葡萄糖依制造工藝的不同可分為：無水葡萄糖和一水葡萄糖。

Glucose can be divided into anhydrous glucose and glucose monohydrate according to different manufacturing processes.

無水葡萄糖：以淀粉或淀粉質為原料，經液化、糖化所得的葡萄糖液，再經過精制、濃縮、蒸發結晶制得的產品。

Anhydrous glucose: The product is made from starch or starch as raw material, the glucose liquid obtained by liquefaction and saccharification, and then refined, concentrated, evaporated and crystallized.

盛泰無水葡萄糖是有機化合物，即不含結晶水的葡萄糖。為無色結晶或白色結晶性粉末；無臭、味甜。水中易溶，在乙醇中微溶。

Shengtai anhydrous glucose is an organic compound, that is, glucose without crystal water. It is colorless crystalline or white crystalline powder; Odorless and sweet. Soluble in water, slightly soluble in ethanol.

無水葡萄糖是營養藥，可以用于制作葡萄糖注射液、葡萄糖氯化鈉注射液、復方乳酸鈉葡萄糖注射液等藥品。

Anhydrous glucose is a nutritional drug, which can be used to make glucose injection, glucose sodium chloride injection, compound sodium lactate glucose injection and other drugs.

一水葡萄糖：以淀粉或淀粉質為原料，經液化、糖化所得的葡萄糖液，再經過精制、濃縮、冷卻結晶制得的含有一個潔凈水的產品。

Glucose monohydrate: a product containing a clean water, which is made from starch or starch as raw material, the glucose liquid obtained by liquefaction and saccharification, and then refined, concentrated, cooled and crystallized.

一水葡萄糖就是和無水葡萄糖在水分含量上的差異，兩者水分相差8個點左右。一水葡萄糖分為食品級葡萄糖和醫藥級葡萄糖。

The difference in water content between glucose monohydrate and anhydrous glucose is about 8 points. Glucose monohydrate is divided into food grade glucose and medical grade glucose.

1）食品級葡萄糖主要用于食品加工業及蔬菜保鮮行業。

1) Food grade glucose is mainly used in food processing industry and vegetable preservation industry.

2）一水葡萄糖經過加氫可制造山梨醇。

2) Sorbitol can be produced by hydrogenation of glucose monohydrate.

3）醫藥級一水葡萄糖主要做為口服醫藥的原（輔）料。

3) Pharmaceutical grade glucose monohydrate is mainly used as the raw (auxiliary) material of oral medicine.

4）一水結晶葡萄糖再繼續加工可以制造無水葡萄糖。

4) The anhydrous glucose can be produced by further processing of monohydrate crystalline glucose.

兩者的區別在于一水葡萄糖口感清涼，性狀是雪白帶有光澤的粉末，無水葡萄糖清涼度少且甜度大，性狀是白色粉末，光澤度沒有一水的高。更多相關內容就來我們網站http://www.bofengdl.com咨詢吧！

The difference between the two is that the taste of glucose monohydrate is cool, the character is snow-white powder with luster, anhydrous glucose is less cool and sweet, the character is white powder, and the glossiness is not as high as that of glucose monohydrate. Come to our website for more relevant content http://www.bofengdl.com Ask!