A Simple and Sensitive Method for Determination of Sugar Content in Fruits and Culture Media During Fermentation

https://doi.org/10.22146/agritech.9695

Djagal Wiseso Marseno(1*), Retno Indrati(2)

(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, Yogyakarta 55281
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


A colorimetric for sugar determination using cuprammonium reagent containing strong base has been improved with a heating process after a reaction started.  The reaction was started after the sugar or sample containing sugar was added to the cuprammonium reagent consisted of 1 mM CuSO – 0,4 M (NH ) SO – 0,6 M NaOH).  This heat­ ing process could enhance the formation of sugar­cupper ammonium complex, so that the intensity of absorbance increased at wavelength of 280 nm. This simple and sensitive method was applicable for various sugars detection such as sugar fraction after HPLC separation, sugar content in biological extract or in culture medium during fermentation. Interestingly, different from previous report, this method was specific for non polyol sugars.

Keywords


Sugar; determination; fruits; fermentation

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DOI: https://doi.org/10.22146/agritech.9695

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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