Fructose enzymatic analysis

Beutler HO (1984) D-Fructose. In Bergmeyer HU, Bergmeyer J, Grassl M (eds) Methods of Enzymatic Analysis, 3rd edn, Vol VI. Verlag Chemie, Weinheim, Deerfield Beach/Florida, Basel, pp 321-327... 

Bergmeyer, H.U. and Brent, E. (1974b) Enzymatic analysis of fructose, in Methods of Enzymatic Analysis (ed. H.U. Bergmeyer), Academic Press, London, pp. 1304-7. 

Lang G and Michal G (19T ) D-Glucose-6-phosphate and D-fructose-6-phosphate. in Bergmeyer HU, ed. Methods of enzymatic analysis (2nd English edn.), pp. 1238-12 2. Weinheim. Verlag Chemie. 

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. 

Changes in wheat carbohydrate chemistry due to chemical enzymatic degradation were measured on a macro scale by internal reflection (attenuated total reflection ATR) FT-IR spectroscopy from a spot size of 250 X 250 gm [51]. In this study, the absorption bands of sucrose, fructose, glucose, arabinose and galactose were identified, and spectra included for mahogany, huckleberry and oak, as well as for cellulose and cellophane. Both, principal component analysis (PCA) and plotting of PCI versus PC2 enabled distinctions to be made between filter paper, cello-... 

Unfortunately, no other enzymatic methods have been adopted for the determination of other sugars in seawater. A method for the determination of fructose would be of special interest since Mopper (1977), Meyer-Reil et al. (1978) and Mopper et al. (1980) have shown that this sugar may contribute significantly to the total free monosaccharide content of water. The methods used by Ruchti and Kunkler (1966) for the estimation of the glucose, saccharose and fructose contents of freshwaters may be successfully adapted for analysis in marine waters. 

There are several enzymatic methods for determination of the three principal sugars individually present in nectar - fructose, glucose, and sucrose, and in biological samples like plasma, blood, and urine. A lot of these methods are commercialized in kits and can be used successfully for rapid determination of the sugar from natural products samples. These kits are precise and sensitive, which enable rapid analysis and reliable results. 

Category III (approved alternative methods) A category III method meets all the criteria specified by the Sub-Committee on Methods of Analysis and is used for monitoring, inspection, and regulatory purposes (e.g., enzymatic determinations of glucose and fructose). 

The inulin level in meat products is determined through extraction, enzymatic l drolysis, and analysis of the resulting frustose. Fructose, with rhamnose as IS, was well resolved from glucose and sucrose in 15 min on an animopropyl column (RI detector) using an 80/20 acetonitrile/water mobile phase [1213]. The linear range... 

An important application area of ion chromatography in the characterization of fruit juices is the analysis of carbohydrates. Traditionally, sorbitol and the main sugars such as glucose, fructose, and sucrose were determined with enzymatic methods, which are usually very sensitive and specific. Interferences caused by the matrix are rare however, they are possible when determining sucrose. The principle of the sucrose determination is based on the determination of the glucose content prior to and after enzymatic hydrolysis of sucrose. Because fixiit juices often contain large amounts of glucose in the presence of small amounts of sucrose, precise quantification of small sucrose concentrations... 

In the field of wine analysis within the European Union, the analytical methods are defined to a large extent by VO (EWG) No. 2676/90 [216]. Therefore, wet-chemical and enzymatic techniques still play an important role. However, the hquid chromatographic determination of the main sugars such as glucose, fructose, and sucrose together with glycerol and ethanol gains in importance due to its potential for automation. Separation is performed on a calcium-loaded ion-exclusion phase with pure de-ionized water as an eluant refrachve index detection is applied [217]. Thus, carbohydrate separation is based on the formation of different coordination complexes with metal cations, whose stability de-... 

Sweeteners used in the food industry typically are limited to the bulk sweeteners, sucrose, fructose, glucose, and com syrups, or the high potency sweeteners, saccharin, aspartame, sucralose, and acesulfame k. While various enzymatic and colorimetric methods may be used, high performance liquid chromatography is the most commonly used technique in this analysis [101]. HPLC offers speed, sensitivity, accuracy, and precision to the analyst. Several types of HPLC columns (anion and cation... 

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