scholarly journals Quantitative determination of reducing sugars, oligosaccharides, and glycoproteins with [3H]borohydride

1973 ◽  
Vol 55 (1) ◽  
pp. 72-84 ◽  
Author(s):  
C. McLean ◽  
D.A. Werner ◽  
David Aminoff
Keyword(s):  
Quantitative Determination ◽  
Reducing Sugars

Gas-Liquid Chromatographic Determination of Individual Sugars in Confectionery Products

1979 ◽  
Vol 62 (2) ◽  
pp. 262-265
Author(s):  
Manfred J Prager ◽  
Michael A Miskiewicz
Keyword(s):  
Quantitative Determination ◽  
Reducing Sugars ◽  
Chromatographic Determination ◽  
Trimethylsilyl Ethers ◽  
Oxime Formation ◽  
Confectionery Products ◽  
Glass Column ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract A gas-liquid chromatographic (GLC) procedure is presented for the separation and quantitative determination of sucrose, lactose, maltose, and glucose in commercial confectionery products. By converting reducing sugars to oximes and then forming trimethylsilyl ethers of these compounds and separating them on a 6 ft × 4 mm id glass column packed with 2% OV-17 on 100—120 mesh Supelcoport, single peaks were obtained for each of the sugars. Results for sugars present in samples at levels of 5% or more are within 2.8%, on the average, of results obtained by polarization measurements. The data also compare favorably with others in the literature on similar products analyzed by other GLC procedures that do not involve oxime formation.

ESTIMATION OF REDUCING SUGARS IN STARCH HYDROLYZATES BY PAPER CHROMATOGRAPHY

1950 ◽  
Vol 28b (9) ◽  
pp. 527-534 ◽  
Author(s):  
Ping Shu
Keyword(s):  
Quantitative Determination ◽  
Paper Chromatography ◽  
Chromatographic Separation ◽  
Reducing Sugars ◽  
Reducing Power ◽  
Probable Error

A method for quantitative determination of glucose, maltose, and reducing dextrins in starch hydrolyzates is described. The components are separated by paper chromatography and determined colorimetrically by measurement of their reducing power with alkaline copper and arseno-molybdate reagents. The probable error of the determinations with the use of this method is about 2%. A compact apparatus was designed, suitable for handling a large number of samples in the chromatographic separation. It is particularly useful for compounds with low Rf values.

Quantitative Determination of Sugars in Fruits by GLC Separation of TMS Derivatives

1970 ◽  
Vol 53 (6) ◽  
pp. 1198-1202 ◽  
Author(s):  
David A Klixe ◽  
Enrique Fernandez-flores ◽  
Arthur R Johnson
Keyword(s):  
Organic Acids ◽  
Quantitative Determination ◽  
Quantitative Method ◽  
Reducing Sugars ◽  
Internal Standard ◽  
Lead Salts ◽  
Fruit Samples ◽  
Tms Derivatives ◽  
General Method

Abstract A rapid quantitative method for the determination of sugars in fruits is described. Sugars are converted into trimethylsiJyl derivatives after separating interfering organic acids by precipitation as lead salts. Fructose, glucose, sucrose, and sorbitol are measured by using ∝-D-glucoheptose as a n internal standard. Twenty-eight authentic fruit samples were analyzed. Recovery studies were made anil results compared with those obtained by using the AOAC Munson-Walker general method for reducing sugars.

Determination of Glucose in Egg Solids by Paper Chromatography

1964 ◽  
Vol 47 (3) ◽  
pp. 594-596
Author(s):  
Charles H Coleman ◽  
John E Despaul ◽  
Santiago Ruiz
Keyword(s):  
Quantitative Determination ◽  
Paper Chromatography ◽  
Chromatographic Method ◽  
Reducing Sugars ◽  
Residual Glucose ◽  
Reduction Methods ◽  
Egg Albumen

Abstract Copper reduction methods for determining residual glucose in egg solids give high apparent values due to the presence of other reducing sugars. A paper chromatographic method specific for glucose in dried egg and egg albumen has been developed in which glucose migrates independently of other components. Micro-quantities of glucose in egg from which glucose has been removed can be readily detected and determined. Migration of the unknown and its comparison with a standard glucose spot on the finished chromatogram provides positive qualitative identification and accurate quantitative determination. Good recoveries were obtained in micro-concentration ranges.

Alternative method of reducing sugars determination in some selected fizzy drinks and fruits by chromic acid reagent

2020 ◽  
Vol 15 (1) ◽  
pp. 32-34
Author(s):  
Mustapha A. Olajide
Keyword(s):  
Ascorbic Acid ◽  
Quantitative Determination ◽  
Reducing Sugars ◽  
Chromic Acid ◽  
Test Method ◽  
Sugar Solution ◽  
Suitable Alternative ◽  
Alternative Method ◽  
Acid Reagent

Chromic acid reagent as an alternative colorimetric method for the quantitative determination of reducing sugars and ascorbic acid in some selected fizzy drinks: Seven Up, Limca, Mirinda, Cocoa-Cola, Fanta, Pepsi Cola, Maltina, Guinness Malt, Hi-Malt and Maltonic) and fruits: pineapple (Ananas cosmoses), sweet orange (Cimifi sinensis), grape fruit (Dints paradise) and tangerine (Citrus reticulate) has been studied. Chromic method involves sugar solution of about 1% concentration. treated with an equal volume of concentrated nitric acid and a few drops of a 5% solution of potassium dichromate was added, a blue colour develops in less than a minute in the cold and the absorbance taken in a Spectronic 20D Spectrophotometer at 560 um. Results obtained from the simple chromic acid as test method compares well with those obtained from the titrimetric methods of Association of Official Analytical Chemists (AOAC, 2012) and Pearson (1991) as control, with negligible variations. Apart from being a very powerful oxidizing agent, its reaction with monosaccharide, disaccharides and ascorbic acid are less-time consuming, showed distinct colour development and its easy preparation, made chromic acid reagent a faster, better and suitable alternative method for the quantitative determination of reducing sugars and ascorbic acid in routine analyses of foods. Keywords: reducing sugar, ascorbic acid, chromic reagent.

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