Determination of reducing sugars in foodstuff applying multivariate second-order calibration-Reference-Cited by-同舟云学术

Determination of reducing sugars in foodstuff applying multivariate second-order calibration

Published:2016 Issue:23 Volume:8 Page:4617-4631
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Aimo Julia¹²³⁴⁵,Promancio Ezequiel¹²³⁴⁵,Damiani Patricia C.¹²³⁴⁵

Affiliation:

1. Departamento de Química Analítica

2. Facultad de Ciencias Bioquímicas y Farmacéuticas

3. Universidad Nacional de Rosario

4. Rosario S2002LRK

5. Argentina

Abstract

In the present report, a chemometrics-assisted second-order kinetic-spectrophotometric method has been developed for determining reducing sugars, glucose, fructose and lactose, in food samples, based on the reaction with hexacyanoferrate, HCF, at 70 °C in alkaline medium.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/AY/C6AY00964F

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