University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Millet Jelly

Classification: Agricultural -> grain -> millet -> jelly

Citations 1

"Flow Injection Analysis Of Oxalate In Foods Using Titanium(IV)-porphyrin Reagent"
Anal. Sci. 1995 Volume 11, Issue 2 Pages 245-249
C. MATSUBARA, Y. YOKOI, M. TSUJl and K.TAKAMURA

Abstract: Homogenized fruit (or vegetable; 20 g) was dissolved in 60 mL water, the pH was adjusted to 2-3 with HCl and the solution was incubated at 50°C for 15 min. On cooling the solution was adjusted to pH 2 with KOH, diluted to 100 mL with water and filtered (0.45 µm). A 20 µL portion of the diluted solution was injected into a stream of 0.05 M succinate buffer of pH 3 (0.4 ml/min) and passed through an immobilized oxalate oxidase column (3 cm x 2 mm i.d.). The H2O2 produced was reacted with a stream of 30 µM-Ti(IV)-porphyrin reagent (details given) at 0.4 ml/min in a mixing coil (15 m x 0.5 mm i.d.) and the absorbance of the peroxo complex formed was measured at 450 nm. The calibration graph was linear from 0.5-250 µM-oxalate (100-5000 pmol/20 µL injection). The RSD (n = 10) was 0.48% at 25 µM-oxalate (500 pmol/20 µL injection). The method was also applied to the analysis of beer and millet jelly solutions.
Oxalate Spectrophotometry Immobilized enzyme