FOOD SCIENCE
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ZHANG Shi-xian,LIU Yan,ZHU Bin,JIN Qian,ZENG Qi-hua
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Abstract:
Objective: To extract polysaccharides from vinasse (byproduct of Chinese liquor making) and to establish a simple and reliable determination method. Methods: Vinasse polysaccharides were extracted by an enzymatic method, and α-naphthol-sulfuric acid method was used for the determination of polysaccharide content. Results: The maximum absorption wavelength was 560 nm. There was a good linear relationship between absorbance and glucose concentration in the range from 6 to 36 μg/mL (R2 = 0.9975). The average spiked recovery rate was 100.65%. The content of polysaccharides from vinasse (caculated as glucose) was 10.6% (RSD = 4.0%). Conclusion: The α-naphthol-sulfuric acid method is a simple and reliable assay with good reproducibility for determining polysaccharides from vinasse.
Key words: vinasse;polysaccharides;&alpha, -naphthol-sulfuric acid method
ZHANG Shi-xian,LIU Yan,ZHU Bin,JIN Qian,ZENG Qi-hua. Determination of Polysaccharides from Vinasse by α-Naphthol-Sulfuric Acid Method[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318050.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201318050
https://www.spkx.net.cn/EN/Y2013/V34/I18/245