Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatography

被引：115

作者：

Courtin, CM ^{[1
]}

Van den Broeck, H ^{[1
]}

Delcour, JA ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Food Chem Lab, B-3001 Heverlee, Belgium

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 866卷 / 01期

关键词：

arabinoxylans; endoxylanases; carbohydrates;

D O I：

10.1016/S0021-9673(99)01064-X

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Reducing end sugar residues in maltodextrins and arabinoxylans are determined as alditol acetates by gas-liquid chromatography following reduction, acid hydrolysis and acetylation of the samples. After this conversion to alditol acetates, the reducing end sugars are thus separated from their acetylated aldose counterparts. The method allows to identify individual reducing end sugars quantitatively and is a good alternative for colorimetric reducing sugar assays and H-1-NMR analysis. To demonstrate the advantages of the method, an application in a study of enzymic solubilisation and degradation of water unextractable arabinoxylan from a flour squeegee fraction is described. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：97 / 104

页数：8

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