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
Website: @unf

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Classification: Vegetable -> sugar beet -> molasses

Citations 2

"Automatic Enzymatic Determination Of True Sucrose In Beet And Molasses"
Int. Sugar J. 1991 Volume 93, Issue 1110 Pages 121-125
Bengtsson, M.;Tjebbes, J.

Abstract: An outline is presented of a flow injection method in which the sample is injected into a stream of citrate buffer solution and passes through a 'glucose killer' reactor, containing immobilized aldose 1-epimerase, glucose oxidase and catalase, and then through a 'sucrose reactor' containing immobilized β-fructofuranosidase, aldose 1-epimerase and glucose oxidase. A color reagent is injected into the resulting stream to react with the H2O2 formed, and the product is detected colorimetrically. The method has been applied to digests of beet and to molasses and juices. Results were lower for cossettes than those obtained by the conventional pol analysis; the results for molasses differed only slightly from those of pol analysis and appeared to demonstrate that the correction usually applied for raffinose is too high.
Sucrose Automation Buffer Immobilized enzyme Reactor

"Determination Of Optically Active Substances Accompanying Sucrose. Chromatographic And Enzymic Studies, Particularly On Raffinose And Galactinol Determination"
Zuckerindustrie 1988 Volume 113, Issue 7 Pages 577-584
Reinefeld, E.;Thielecke, K.;Karimian Khouzani, A.;Hanewinkel Meshkini, S.

Abstract: Sucrose, raffinose, galactinol and hexose-amino-acids are determined in beet molasses by HPLC on columns of aminoalkyl-modified silica gel, with aqueous acetonitrile containing Na acetate buffer as mobile phase and refractive index detection. Online post-column hydrolysis is more selective and sensitive than post-column derivatization. Sample preparation is achieved by using offline miniature columns of quaternary amines bound to silica gel. Galactinol is also determined enzymatically, with cleavage by α-galactosidase followed by oxidation with NAD+ - myo-inositol 2-dehydrogenase; results agreed well with those of HPLC. Raffinose is determined by subtraction of galactinol content from total α-galactoside, found after clarification with Carrez reagent.
Amino acids, sucrose Amino acids, raffinose Amino acids, galactinol Amino acids, hexose HPLC Post-column derivatization