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Bagian 2 AW-UII
Pendahuluan
Qualitative and quantitative analysis is used to determine compositions of foods, beverages, and their ingredients. Qualitative analysis ensures that ingredient labels present accurate compositional information. Quantitative analysis ensures that added components are listed in the proper order on ingredient abels. Quantitative analysis also ensures that amounts of specific components of consumer interest, for example, -glucan.
Pendahuluan
Pendahuluan
Pelabelan (FDA): Total carbohydrate calculated by subtraction of the sums of the weights of crude protein, total fat, moisture, and ash in a serving from the total weight of the food in a serving. Other carbohydrate (formerly called complex carbohydrate) is obtained by calculating the difference between the amount of total carbohydrate and the sum of the amounts of dietary fiber and sugars. Sugars are defined as the sum of all free monosaccharides (D-glucose and -fructose) and disaccharides [sucrose, lactose, and maltose (if a maltodextrin or glucose/corn syrup has been added)]
Pendahuluan
Total KH = 100% - (% crude protein + % crude fat + kadar air + kadar abu) KH kompleks = total KH (serat pangan + gula) Serat pangan = jenis KH yang tidak bisa dicerna (selulose, hemiselulose dan polisakaride lain yang berfungsi sebagai bahan pelindung tanaman, serta lignin) Gula = jumlah monosakarida bebas + disakarida/ maltodextrin
Soxhlet extractor
Removed contaminants
GC
MS
TLC
CE
Alasan:
Spektrofotometri Interferen (koloid) dapat menyerap dan/ menghamburkan sinar. Gugus aldehid dan keto pada gula dapat bereaksi dgn gugus amino protein (nonenzymatic browning or Maillard reaction) perubahan warna, merusak gula.
Kontaminan dihilangkan dgn teknik pertukaran ion 50-ml aliquot of the ethanol extract in a 250-ml Erlenmeyer lask + 3 g of anion-exchange resin (hydroxide form) + 2 g of cation-exchange resin (acid form) Let it stand for 2 h with occasional swirling. Sisa pelarut alkohol diuapkan dgn rotary evaporator (45-50oC)
Total Carbohydrate: PhenolSulfuric Acid Method Prinsip KH didigesti dgn asam dan
atau suhu panas, tjd reaksi dehidrasi, shg menghasilkan senyawa turunan furan. Lalu dikondensasi dgn senyawa fenolik (fenol, resorsinol, naphtol) dan amin aromatis (anilin, otoluidine) shg menghasilkan warna utk analisis spektrofotometri. Juga dapat utk oligo- dan polisakarida, karena dgn adanya asam dan panas, keduanya menghasilkan monosakarida.
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A clear, aqueous solution of carbohydrate(s) is transferred using a pipette into a small tube. A blank of water also is prepared. An aqueous solution of phenol is added, and the contents are mixed. Concentrated sulfuric acid is added rapidly to the tube so that the stream produces good mixing. The tube is agitated. (Adding the sulfuric acid to the water produces considerable heat.) A yellow-orange color results. Absorbance is measured at 490 nm. The average absorbance of the blanks is subtracted, and the amount of sugar is determined by reference to a standard curve. D-glucose is used to prepare the standard curve.
Prinsip terjadi reaksi reduksi-oksidasi. Gula pereduksi yaitu gula yg mengandung gugus aldehid (donor elektron/ reduktor) mengalami oksidasi, menghasilkan gugus asam karboksilat. Gugus keton merupakan gula pereduksi yg lemah (dlm suasana basa, mengalami isomerisasi mjd aldosa) The SomogyiNelson terjadi reduksi ion Cu(II) mjd Cu(I) oleh gula pereduksi Cu(I) mereduksi kompleks arsenomolybdate menghasilkan warna biru spektro.
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sulfate and an alkaline buffer are added by pipettes to a solution of reducing sugars(s) and a water blank. The resulting solution is heated in a boiling water bath. A reagent prepared by mixing solutions of acidic ammonium molybdate and sodium arsenate is added. After mixing, dilution, and remixing, absorbance is measured at 520 nm. After subtracting the absorbance of the reagent blank, the A520 is converted into glucose equivalents using a standard plot of micrograms of glucose vs. absorbance.
Choice for analysis of mono- and oligosaccharides and can be used for analysis of polysaccharides after hydrolysis HPLC gives both qualitative analysis (identification of the carbohydrate) and, with peak integration, quantitative analysis. Terjadi pemisahan analit berdasarkan interaksinya dgn fase diam fase gerak. Fase diam kolom penukar ion, normal phase (amine-bonded silica gel), Reversed-phase chromatography (C18 atau fenil). Detektor Refractive index, Electrochemical detection, ultraviolet (UV) or fluorescence detector, Postcolumn derivatization, Precolumn derivatization.
Gas Chromatography
reduction of aldehyde groups to primary alcohol groups conversion of the reduced sugar into a volatile peracetate ester or pertrimethylsilyl ether
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Asetilasi alditol
asetat anhidrida + 1-metilimidazol Suhu ruang + air + diklorometan diuapkan Residu alditol perasetat dilarutkan dalam pelarut organik polar (aseton)
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Outline of Procedure:
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Reduksi asam uronat mjd asam aldonat (dan aldosa mjd alditol)
Larutan gula hasil ekstraksi 80% EtOH atau hasil hidrolisis polisakarida + Na.karbonat + direduksi menggunakan sodium/ potasium borohidrida (berlebih) dlm pelarut amm.hidroksida. Suhu 40oC + asam asetat glasial Sisa asam diuapkan
2.
Enzymic Methods
The kits contain specific enzymes, other required reagents, buffer salts, and detailed instructions that must be followed because enzyme concentration, substrate concentration, concentration of other required reagents, pH, and temperature all affect reaction rates and results. Limit deteksi rendah
To measure the amount of D-glucose present, peroxidase is added along with a colorless compound that can be oxidized to a colored compound. In a second enzymecatalyzed reaction, the leuco dye is oxidized to a colored compound which is measured spectrophotometrical ly
Mass Spectrometry
Bukan untuk analisis rutin. Hasil terbaik dibandingkan metode HPLC, CE, dan TLC.
Thin-layer Chromatography
It is particularly useful for rapid screening of several samples simultaneously. Vaccari G, Lodi G, Tamburini E, Bernardi T, Tosi S (2001) Detection of oligosaccharides in sugar products using planar chromatography. Food Chem 74:99
Capillary Electrophoresis
Capillary zone electrophoresis has also been used to separate and measure carbohydrates, but because carbohydrates lack chromophores, precolumn derivatization and detection with a UV or fluorescence detector is required. Generally, this method provides no advantage over HPLC methods for carbohydrate analysis. Klockow A, Paulus A, Figueiredo V, Amado R, Widmer HM(1994) Determination of carbohydrates in fruit juices by capillary electrophoresis and
Tugas individu..
Mencari jurnal analisis mono atau oligosakarida Membuat resume jurnal tsb Jurnal dan resume dikumpulkan hari senin, 10 juni jam 23.00 via email ariwibowo.pharm@gmail.com Resume 1 halaman, 1 spasi.