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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When heated in a reagent consisting of a cyclic aldehyde, thiourea, and concentrated sulfuric acid, the sugar alcohols, including glycerol and inositol, give orange, pink, or red colors whose intensities follow Beer's law. The reagent is stable for 6 weeks or more in an amber bottle under refrigeration. Of the aldehydes tested, p-hydroxybenzaldehyde and p-dimethylaminobenzaldehyde were the most sensitive. Generally, the reactivity of the sugar aleohols was as follows: sorbitol 〉 dulcitol 〉 mannitol 〉 erythritol 〉 xylitol 〉 arabitol 〉 ribitol 〉 glycerol 〉 inositol. Carbohydrates and other interferences were removed by acid hydrolysis followed by degradation with hot alkali and treatment with ion-exchange resins. Hydrolysis, degradation, and removal of degradation products can also be done in a single operation with a mixture of ion-exchange resins. Important factors for reproducible quantitative results are the concentration of acid, thiourea, and aldehyde in the reagent, the time and temperature of heating, and the particular aldehyde used. Recovery from complex milieu was good (95–101.8%).
    Type of Medium: Electronic Resource
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