Analysis polysaccharide

Polysaccharide Analysis of Liver Biopsy Specimens Obtained at Laparotomy, D. J. Tipper, M. Stacey, and S. A. Barker, Clin. Chim. Acta, 4 (1959) 861-866. 

Some basic food analytical methods such as determination of °brix, pH, titratable acidity, total proteins and total lipids are basic to food analysis and grounded in procedures which have had wide-spread acceptance for a long time. Others such as analysis of cell-wall polysaccharides, analysis of aroma volatiles, and compressive measurement of solids and semi-solids, require use of advanced chemical and physical methods and sophisticated instrumentation. In organizing the Handbook of Food Analytical Chemistry we chose to categorize on a disciplinary rather than a commodity basis. Included are chapters on water, proteins, enzymes, lipids, carbohydrates, colors, flavors texture/ rheology and bioactive food components. We have made an effort to select methods that are applicable to all commodities. However, it is impossible to address the unique and special criteria required for analysis of all commodities and all processed forms. There are several professional and trade organizations which focus on their specific commodities, e.g., cereals, wines, lipids, fisheries, and meats. Their methods manuals and professional journals should be consulted, particularly for specialized, commodity-specific analyses. 

One clear example of the importance of capsular polysaccharides is in the symbiotic relationship between nitrogen-fixing rhizobial bacteria and leguminous plants, where MS has played a central role in helping elucidate structures. Here we aim to highlight, using the specific example of bacterial K-antigen studies, the central role of modern mass-spectrometric techniques in polysaccharide analysis. 

Numerous methods are available for polysaccharide analysis, based either on their chemistry, occasionally involving unique fine structures and subunits, or on their response to ambient stimuli, as chain molecules sensitive to... 

Harris, P., Morrison, A., and Dacombe, C. (1995). A practical approach to polysaccharide analysis. In Food Polysaccharides and Their Applications, Stephen, A. M. (Ed.), pp. 577-606. Dekker, New York. 

FI mass spectra were proven informative in algal polysaccharide analysis [2]. Characteristic Py-Fi mass spectra were reported for agarose, aiginic acid, laminaran, etc. Also, Py-GC/MS studies were done on algal polysaccharides [64a,64b]. The identification of pyrolysis products for several polysaccharides from red algae showed, as expected, compounds commonly obtained during polysaccharide pyrolysis. A list of several compounds found in these pyrolysates is shown in Table 7.8.2. 

Figure 6. Schematic procedure for polysaccharide analysis and GC-trace of alditolacetates obtained from Solar Lake sediment.

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