Assay of Reducing Sugars in Beverages, Wines, Honey and Marmalades Using Potentiometric Stripping Analysis (Psa)

 
This item is provided by the institution :
University of Ioannina
Repository :
Repository of UOI Olympias
see the original item page
in the repository's web site and access all digital files if the item*
share



1991 (EN)
Assay of Reducing Sugars in Beverages, Wines, Honey and Marmalades Using Potentiometric Stripping Analysis (Psa) (EN)

Nanos, C. G. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Nanos, C. G. (EN)

In the proposed method excess of Soxhlet reagent is added to the sugar standard solutions and the unknown samples; the reduction of Cu(II) to Cu2O is taking place by heating at constant temperature for a specified time. Unreduced copper in the supernatant solution or reduced copper in the Cu2O precipitate is determined by PSA. The method offers the following advantages for the determination of reducing sugars in soft drinks, wines, spirituous liquors, honey, marmalades etc.: 1) high sensitivity, due to the PSA-technique; 2) applicability to coloured and turbid samples where the official methods cannot be applied without preceding treatment of the sample; 3) good agreement with standard methods for the assay of sugars. (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Fresenius Journal of Analytical Chemistry (EN)

English

1991

<Go to ISI>://A1991FU19700012

Springer-Verlag (EN)



*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)