AOAC 999.03 测定食物中总的果聚糖.pdf

45.4.06B C. Reagents AOAC Official Method 999.03 All reagents should be of analytical purity grade. Measurement of Total Fructan in Foods (a) Sodium maleate buffer.—100 mM, pH 6.5. Dissolve 11.6 g Enzymatic/Spectrophotometric Method maleic acid in 900 mL distilled water and adjust pH to 6.5 with 2M First Action 1999 NaOH (8.0 g NaOH/100 mL) and dilute to volume in 1 L volumetric (Applicable to the determination of fructan in foods. Not applicable flask with water. Store at 4°C. to highly depolymerized fructose, either acid or enzymatic.) (b) Sodium acetate buffer.—100 mM, pH 4.5. Pipet 5.8 mL gla- cial acetic acid (1.05 g/mL) into 900 mL distilled water. Adjust to See Table 999.03 for the results of the interlaboratory study sup- pH 4.5 using 1M NaOH and dilute to 1 L with water. Store at 4°C. porting acceptance of the method. (c) p-Hydroxybenzoic acid hydrazide (PAHBAH) reducing A. Principle sugar assay reagent.—(1) Solution A.—Add 10 g PAHBAH (e.g., Products are extracted with hot water to dissolve fructan. Aliquots Sigma Cat. No. H-9882, Sigma Chemical Co., PO Box 14508, St. of extract are treated with a specific sucrase to hydrolyze sucrose to Louis, MO 63178, USA) to 60 mL water in 250 mL beaker on mag- glucose and fructose, and with a mixture of pure starch-degrading netic stirrer.