XU Xiu-wei, HUANG Yan-jun. Detection of Total Sugar in Candy by Fluorescence Spectrometry[J]. Analysis and Testing Technology and Instruments, 2016, 22(1): 23-27. DOI: 10.16495/j.1006-3757.2016.01.004
Citation: XU Xiu-wei, HUANG Yan-jun. Detection of Total Sugar in Candy by Fluorescence Spectrometry[J]. Analysis and Testing Technology and Instruments, 2016, 22(1): 23-27. DOI: 10.16495/j.1006-3757.2016.01.004

Detection of Total Sugar in Candy by Fluorescence Spectrometry

  • In order to overcome the complicated operation and relatively low sensitivity of conventional method, a method to determine the total sugar of candy by fluorescence spectrometry has been established. The procedure started with the synthesis of a molecular probe bearing pyrene fluorephore, which shows strong fluorescent response towards carbohydrates. After optimization of the experiment, the determinaton of glucose concentraion was performed in a pH of 10.0 aqueous buffer, with the assay solution being excited at 328 nm. The calibration curve showed good linearty over the glucose concentration of 0.05~1 mmol/L. The limit of detection for the method herein reported was 6.2 μmol/L, with recovery in the range of 76.4%~90.0%, and the RSD was 3.18%.
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