酵素法による食品中グルコース, フルクトース, ショ糖の同時定量

概要

論文の詳細を見る
An enzymic method for determining simultaneously glucose, fructose, and sucrose in foods was developed. This method is based on the measurement of NADH formation by hexokinase (HK), glucose 6-phosphate dehydrogenase (G6PDH), and auxiliary enzymes. After measurement of glucose by HK and G6PDH, fructose is measured by the addition of glucosephosphate isomerase, and sucrose is successively measured by the aid of invertase. Results for sugar content in various foods obtained by the present method and gas chromatographic method were very similar. Precision (within-day and day-to-day) and analytical recovery of the present method were satisfactory. This method may offer advantages (simplicity, inexpensiveness, and applicability for multiple run) over gas chromatography and high-performance liquid chromatography in the routine assay of glucose, fructose, and sucrose in foods.
社団法人日本薬学会の論文
1984-08-31