Sucrose analysis

Lendl, B., Schindler, R., Frank, J., Kellner, R., Drott, J., Laurell, T., Fourier transform infrared detection in miniaturized total analysis systems for sucrose analysis. Anal. Chem. 1997, 69(15), 2877-2881. 

Leeb K, Parker L, Eikelboom R (1991) Effects of pimozide on the hedonic properties of sucrose analysis by the taste reactivity test. Pharmacol Biochem Behav 39 895-901. 

Industrial sugar production Sucrose physico-chemical properties Sucrose analysis Sucrose value-added products Sucrose oligosaccharides... 

Lendl B, Schindler R, Frank J, Kellner R, Drott J, Laurell T (1997) Fourier transform infrared detection in miniaturized total analysis systems for sucrose analysis. Anal Chem 69 2877-2881 Lenshof A, Ahmad-Tajudin A, Jaras K, Sward-Nilsson AM, Aberg L, Marko-Varga G, Malm J, Lilja H, Laurell T (2009) Acoustic whole blood plasmapheresis chip for prostate specific antigen microarray diagnostics. Anal Chem 81 6030-6037 Lin VSY, Motesharei K, Dancil KPS, Sailor MJ, Ghadiri MR (1997) A porous silicon-based optical interferometric biosensor. Science 278 840-843... 

In this experiment the overall variance for the analysis of potassium hydrogen phthalate (KHP) in a mixture of KHP and sucrose is partitioned into that due to sampling and that due to the analytical method (an acid-base titration). By having individuals analyze samples with different % w/w KHP, the relationship between sampling error and concentration of analyte can be explored. 

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Polarization is the most common method for the determination of sugar in sugar-containing commodities as well as many foodstuffs. Polarimetry is apphed in sugar analysis based on the fact that the optical rotation of pure sucrose solutions is a linear function of the sucrose concentration of the solution. Saccharimeters are polarimeters in which the scales have been modified to read directiy in percent sucrose based on the normal sugar solution reading 100%. 

In the sugar industry, where the goal is to determine the exact amount of sucrose present, the analysis of other components is essential to determine purity. The most important of these, besides reducing sugars discussed, are moisture, ash, and color. Also relevant are methods used to determine particle-size distribution and insoluble matter. 

Composition. Molasses composition depends on several factors, eg, locality, variety, sod, climate, and processing. Cane molasses is generally at pH 5.5—6.5 and contains 30—40 wt % sucrose and 15—20 wt % reducing sugars. Beet molasses is ca 7.5—8.6 pH, and contains ca 50—60 wt % sucrose, a trace of reducing sugars, and 0.5—2.0 wt % raffinose. Cane molasses contains less ash, less nitrogenous material, but considerably more vitamins than beet molasses. Composition of selected molasses products is Hsted in Table 7. Procedures for molasses analysis are avadable (59). 

FIG. 7-2 Linear analysis of catalytic rate equations, a), (h) Sucrose hydrolysis with an enzyme, r = 1curve-fitted with a fourth-degree polynomial and differentiated for r — (—dC/dt). Integrated equation,... 

A 5 ml sample is adequate to analyse optical density, glucose/sucrose concentration and ethanol concentration. For sugar analysis you may dilute 1 ml of sample and 9 ml of distilled water to have a suitable concentration range for DNS analysis. 

The separation was carried out on a TSKgel Amide-80 column 4.6 mm i.d. and 25 cm long with a mobile phase consisting of a 80% acetonitrile 20% water mixture. The flow rate was 1 ml/min and the column was operated at an elevated temperature of 80°C. The saccharides shown were 1/ rhamnose, 2/ fucose, 3/ xylose, 4/ fructose, 5/ mannose, 6/ glucose, 7/ sucrose and 8/ maltose. The analysis was completed in less than 20 minutes. These types of separations including other biomonomers, dimers and polymers are frequently carried out employing refractive index detection. 

Other compounds identified in caramels are di-D-fructose and poly(glycosyl) dianhydrides (DFAs). DFAs were found in caramels prepared from D-fructose, D-glucose, and sucrose. The analysis was done after derivatization as TMS (per-0-trimethylsilyl) derivatives or as TMS-oxime (per-O-trimethylsilyl oxime) by... 

Fig. 2. Northern analysis of pgaX expression using a 2.0 kb pgaX Pst fragment as a probe. A. tubingensis was pregrown for 20 h on 1% sucrose and transferred to medium with different carbon sources. Lane 1 1% glucose lane 2 2% glucose lane 3 1% galacturonic acid lane 4 1% galacturonic acid, 1% glucose.

---