酵素法による魚肉練製品中のグルコース, フルクトース, ショ糖の定量

概要

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The enzymatic method was applied to the determination of glucose, fructose, and sucrose in fish paste foods such as "Kamaboko" and "Chikuwa, " Ten g of the sample was homogenized with water and made up to 200 ml with water. After centrifugation, 0.1 ml of the supernatant, which was filterd through the Toyo No 5C filter paper, was used to determine by the commercially available kid. The recoveries of the standard solution added to the sample at the concentration levels of 8 mg/g of glucose and fructose, and 16 mg/g of sucrose were 97.1%, 95.1%, and 91.3%, respectively. If the difference in the UV absorption was 0.1 on the calculation and this value could be defined as the lowest limit of the detection, their detection limits were 0.2 mg/g on glucose and fructose, and 0.4 mg/g on sucrose. The average concentrations of sucrose, glucose, and fructose in 34 fish paste foods purchased in Nara city were 49.8 mg/g, 6.6 mg/g, and 0.6 mg/g, respectively. The maximum concentration of sucrose was 113 mg/g.
公益社団法人日本薬学会の論文
1986-10-31