Fructose, colorimetric determination

Other colorimetric determinations which have proved useful involve the reaction of fructose with resorcinol in acid solution,29 with skatole80 in... 

A valuable series of comparative experiments was performed by Schwim-mer and Olcott151 on the reaction of glycine with D-glucose, D-fructose, D-glucose 6-phosphate, D-fructose 6-phosphate, and D-fructose 1,6-diphosphate in the presence and absence of a phosphate buffer at pH 6.5. The rate of browning at 70° (over 18 hours) was determined colorimetrically at 420 mp. An increase in the rate of browning was observed for the hexose 6-phosphates, as compared with the unsubstituted sugars. Similarly, the... 

Traditional methods of analysis for determination of principal organic acids, glycerol and sugars in wine are based on enzymatic or colorimetric reactions ethanol is determined by distillation of wine and density measurement of the distillate. In Table 1.2, data of organic acids, glycerol, glucose, fructose and ethanol determined by HPFC are reported as a percentage of results obtained by the traditional methods. 

A kinetic determination of 2-ketohexoses has been based on their reactions with the cysteine-sulphuric acid reagent sorbose gave a distinct absorption spectrum, whereas o-fructose, psicose, and tagatose were distinguished from each other by differences in the rate of increase of the absorbance at 412 nm. Procedures used in colorimetric ultramicroassays of reducing sugars, and... 

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