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Determinación de fructosa, glucosa y sacarosa en bebidas, frutas y productos vegetales, miel y aditivos alimentarios bioactivos
The technical directives and regulatory requirements specify the total content and relative contents of fructose, glucose and saccharose in juices, nonalcoholic and alcoholic beverages (incl. wines and winemaking materials), fruit and vegetable products, honey, and bioactive food additives.
The method is based on dilution of liquid samples with distilled water or extraction of saccharose-like compounds from solid samples by distilled water and subsequent quantitative determination of concentration of the analyzed components by capillary electrophoresis. The components are indirectly detected by measuring their absorbance at a wavelength of 254 nm.
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