食品分析(英文课件)：CARBOHYDRATE ANALYSIS.pptVIP

*Principle of enzyme biosensor* H2O2 electrode electric current Glucose oxidase GOD Converter signal immobilized enzyme membrane Analytical target Method of reducing sugar analysis Principle： C12H22O11 + H2O H+ C6H12O6 + C6H12O6sucrose glucose　　fructose　　　　　　　　　　　　　　　　　 　　　　　  Preparation： Defatting－Extract with water or ethanol－clarification－ hydrolysis in HCL－to determine the content of reducing sugar before and after hydrolysis Hydrolysis condition：6N HCl, 68~70℃, 15min The hydrolysis conditions (sample liquid volume, acid concentration and dosage, hydrolysis temperature and time, rapid cooling) should be strictly controlled , in case of fructose decomposition because sucrose is relatively easy to degrade. Other method Enzymatic colorimetry C12H22O11 + H2O C6H12O6 + C6H12O6sucrose glucose　 fructose　　 Method of reducing sugar analysis β-D-fructosidase, β-D-FS Analysis of Starch Starch is the most common digestible polysaccharide found in foods, and is therefore a major source of energy in our diets. Natural form starch: water-insoluble granules (3 - 60 um) Processed foods the starch is no longer in this form because of the processing treatments involved (e.g., heating). It consists of a mixture of two glucose homopolysaccharides: amylose (500-2000 glucose units) which is linear, and amylopectin (1,000,000 glucose units) which is extensively branched. These two kinds of starch have different physiochemical properties and so it is often important to determine the concentration of each individual component of the starch, as well as the overall starch concentration. Sample preparation Natural foods: (e.g. legumes, cereals or tubers) The starch granules are usually separated from the other major components by drying, grinding, steeping in water, filtration and centrifugation. The starch granules are water-insoluble and have a relatively h