FOOD ANALYSIS LAB

Session 3
Carbohydrate
Introduction
 Usually don’t use anthrone
o Use Luff Schoorl and phenol sulfuric method
Anthrone method
o They break the complex carbohydrate first
o Make standard solution of glucose
o Calculate concentration based on standard solution
 Dilute sample
o So that the value of sample is in range of the standard solution
o We want the absorbance to be linear
o If the absorbance is not within the range – there is a possibilities that it is not linear
 Solution making – anthrone reagent
o It is made using concentrated sulfuric acid  very corrosive
o Use a special pump to pump concentrated acid
o Sulfuric acid is a primary standard solution
 Everything made from concentrated solution is not primary standard
o Not primary standard
o
 Use another thing to standardize
 Anthrone  need new solution for every different experiment
o Different reagent = different standard curve
 Mix the reagent  vortex  calculate absorbance
 Everything must be done in the fume hood
o Reagent is cooled down first – so it is not how
 Kalo ga bisa berasap
o Everything is exothermic reaction – it produces heat
 Strong acid
o Langsung sakit
 Weak acid
o It doesn’t hurt  so at times it is more dangerous
o It is still corrosive
 Anthrone is used for biochemistry method
Luff Schoorl
 Using iodometric principle
 Need to change all the sugar to its reducing form
o That is why it has hydrolysis
 put certain amount of iodine
o Some will react with the sample, some will stay as it is (excess iodine)
 Remaining of iodine will be titrated with sodium thiosulfate
o The indicator is starch
o Starch and iodine produce blue color
 At the end of reaction, the solution become clear or yellowish clear
 It is used in food industry
o Luff Schoorl is the standard procedure