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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Powder

Classification: Food -> dessert -> powder

Citations 1

"Sequential Determination Of Glucose And Fructose In Foods By Flow Injection Analysis With Immobilized Enzymes"
Anal. Chim. Acta 1987 Volume 202, Issue 1 Pages 199-205
P. Linares, M. D. Luque De Castro and M. Valcárcel

Abstract: Two enzymatic reactors, R1 containing immobilized hexokinase(I) and glucose-6-phosphate dehydrogenase(II) and R2 containing immobilized I, II and glucose-6-phosphate isomerase, were prepared by the method of Masoom and Townshend (cf. Ibid., 1986, 179, 399) and used in the determination of glucose(III) and the sum of III and fructose(IV) by flow injection analysis. Sample solution (100 µL) in 0.1 M phosphate buffer of pH 8.0 was injected into the carrier stream (1 mL min-1), viz, 0.1 M phosphate buffer (pH 8.0) containing Mg(II) (13.5 µg mL-1), ATP (1 µg mL-1) and NAD+ (1 µg mL-1), and passed sequentially through R1 (III only) and R2 (III plus IV) with use of valve-switching; fluorimetric detection was at 460 nm (excitation at 340 nm). Calibration graphs were rectilinear from 1 to 10 µM-III and -IV; coefficient of variation were generally 1.5%. For mixtures of III and (IV) in ratios of 1:6 to 6:1 the errors were +6.1 to -1.4% for III and +6.7 to -4.9% for IV. The method was successfully applied to fruit juices, yogurts, and dessert powders. The sampling rate was 30 h-1.
Glucose Fructose Fluorescence Immobilized enzyme Tecator