Expand this Topic clickable element to expand a topic
Skip to content
Optica Publishing Group
  • Applied Spectroscopy
  • Vol. 49,
  • Issue 5,
  • pp. 556-562
  • (1995)

Quantitative Analysis of Individual Sugars during Starch Hydrolysis by FT-IR/ATR Spectrometry. Part I: Multivariate Calibration Study—Repeatibility and Reproducibility

Not Accessible

Your library or personal account may give you access

Abstract

This paper discusses the use of Fourier transform infrared (FT-IR) spectroscopy coupled with an attenuated total reflectance (ATR) accessory as applied to the quantification of individual sugar concentrations (glucose, maltose, maltotriose, and maltodextrines) in real mixtures extracted during starch hydrolysis. Solutions studied contained dry matter ranging between 250 and 300 g/kg. Glucose and maltose were detected with the required precision, but not maltotriose or maltodextrines. The measurements are fairly repeatible, and predictions are reproducible.

PDF Article
More Like This
Hollow optical-fiber based infrared spectroscopy for measurement of blood glucose level by using multi-reflection prism

Saiko Kino, Suguru Omori, Takashi Katagiri, and Yuji Matsuura
Biomed. Opt. Express 7(2) 701-708 (2016)

In vitro glucose measurement using tunable mid-infrared laser spectroscopy combined with fiber-optic sensor

Songlin Yu, Dachao Li, Hao Chong, Changyue Sun, Haixia Yu, and Kexin Xu
Biomed. Opt. Express 5(1) 275-286 (2014)

Carbon dioxide laser based multiple ATR technique for measuring glucose in aqueous solutions

Yitzhak Mendelson, Been-chyuan Lin, Robert A. Peura, and Allen C. Clermont
Appl. Opt. 27(24) 5077-5081 (1988)

Cited By

You do not have subscription access to this journal. Cited by links are available to subscribers only. You may subscribe either as an Optica member, or as an authorized user of your institution.

Contact your librarian or system administrator
or
Login to access Optica Member Subscription

Select as filters


Select Topics Cancel
© Copyright 2024 | Optica Publishing Group. All Rights Reserved