Several types of foods have been analysed for available carbohydrate, comprising free sugars, starch, dextrins and glycogen. The foods examined were meat pie, fish fingers, raw and cooked liver, canned soup, baked beans, yoghourt, cereal, green beans and biscuit. Free sugars were extracted from the foods with 80% (v/v) ethanol.
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After deproteinisation and deionisation, an aliquot of the purified extract was injected into the Technicon autoanalyser. In this system sugars are separated chromatographically as ionised borate complexes on an anion exchange column at 53°C. Following elution, sugars are determined by reaction with orcinol in sulphuric acid at 95° by measurement of the absorbance at 420 nm of the resulting yellow solutions.Starch, dextrins and glycogen, if present, were determined in the insoluble residue remaining after extraction of the free sugars. The use of the enzyme glucamylase allows the quantitative transformation of starch to glucose by a stepwise cleavage of ( (α- d -(1 → 4) and ( α- d -(1 → 6)) glucosidic linkages. The glucose was estimated with the specific enzyme glucose oxidase by colorimetry at 420 nm in the autoanalyser. Previous article in issue. Next article in issue.
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