Determination of total sugar content in lignocellulosic hydrolysates by using a reaction headspace gas chromatographic technique

Cellulose ◽  
2017 ◽  
Vol 24 (11) ◽  
pp. 4591-4597 ◽  
Author(s):  
Wei-Qi Xie ◽  
Yi-Xian Gong ◽  
Kong-Xian Yu
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Chromatographic Technique ◽  
Lignocellulosic Hydrolysates ◽  
Total Sugar Content ◽  
Headspace Gas

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

Multivariate Determination of Total Sugar Content and Ethanol in Bioethanol Production Using Carbon Electrodes Modified with MWCNT/MeOOH and Chemometric Data Treatment

2018 ◽  
Vol 30 (8) ◽  
pp. 1696-1705 ◽  
Author(s):  
Acelino Cardoso de Sá ◽  
Andrea Cipri ◽  
Andreu González-Calabuig ◽  
Nelson Ramos Stradiotto ◽  
Manel del Valle
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Carbon Electrodes ◽  
Bioethanol Production ◽  
Total Sugar Content ◽  
Data Treatment

Establishment and Application of a Method for Rapid Determination of Total Sugar Content Based on Colorimetric Microplate

Sugar Tech ◽  
2016 ◽  
Vol 19 (4) ◽  
pp. 424-431 ◽  
Author(s):  
Yonggang Wang ◽  
Yanjun Jing ◽  
Feifan Leng ◽  
Shiwei Wang ◽  
Fan Wang ◽  
...  
Keyword(s):  
Rapid Determination ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

Gas Chromatographic Method for Determination of Dimethylamine, Trimethylamine, and Trimethylamine Oxide in Fish-Meat Frankfurters

1991 ◽  
Vol 74 (2) ◽  
pp. 400-403
Author(s):  
Walter Fiddler ◽  
Robert C Doerr ◽  
Robert A Gates
Keyword(s):  
Atlantic Menhaden ◽  
Chromatographic Technique ◽  
Acid Extraction ◽  
Fish Meat ◽  
Flame Ionization ◽  
Trimethylamine Oxide ◽  
Headspace Gas ◽  
Gas Chromatographic Method ◽  
Gas Tight

Abstract A method Is described for analysis of minced fish-meat and surlmi-meat frankfurters for dimethylamine (DMA), trimethyiamine (TMA), and trimethyiamine oxide (TMAO) using a headspace-gas chromatographic technique. After simple acid extraction and addition of NaOH, the headspace was directly Injected Into a gas chromatograph by a gas-tight syringe. DMA and TMA were separated on a Chromosorb 103 column and detected by a flame Ionization detector. TMAO was measured as TMA after Zn reduction. Repeatability of the method for DMA, TMA, and TMAO was 6.6,1.0, and 18.8 ppm, respectively. The method was applicable to Alaska pollock-meat and Atlantic menhaden-meat frankfurters, unwashed, and washed mince and surlml.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

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