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Food Analysis > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

What are 6 qualitative methods of analysis for carbohydrates?

A

Molisch, Selivanoff, Bial, Tollens, Anthrone, and Phenol

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2
Q

Molisch (alpha-Naphtol)

A

Positive (purple) test for all carbohydrates, monosaccharides give a rapid positive test, disaccharides and polysaccharides react slower

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3
Q

Selivanoff (Resorcinol)

A

Positive (red) for ketoses.

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4
Q

Bial (orcinol)

A

Positive (blue) for pentoses

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5
Q

Tollens

A

Positive (metallic) for aldoses

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6
Q

What are the 8 tests for reducing sugars?

A

Somogyi-Nelson, Dinitrodalicylic Acid (DNS), Munson-Walker, Lane-Enyon, Benedict’s, Tollens, Fehling’s, and Phenylhydrazines

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7
Q

Somogyi-Nelson Method

A

Based on the reduction of Cu(II) ions to Cu(I) ions which then reduce an arsenomolybdate complex to produce an intense blue color.

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8
Q

Somogyi-Nelson Method

A

Copper ions

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9
Q

Tollens Reagent

A

Silver nitrate

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10
Q

Fheling’s Test

A

Sopper Sulfate and potassium tartate

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11
Q

Benedict’s

A

Copper sulfate, sodium citrate

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12
Q

DNS

A

DiNitroSalicylic Acid Reagent, 3,5-dinitrosalycilate is reduced to form 3-amino-5-nitrosalicylic acid, which absorbs light strongly in the 550-600nm range.

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13
Q

What are methods that can be used for he specific analysis of mono and oligasaccharides?

A

Chromatographic (paper, thin layer, gas chromatography, ion exchange, HPLC) and Electrophoresis

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14
Q

Paper and thin layer chromatography

A

Separate substratesusing water an other polar solvents, develop plates by heating, sulfuric acid or chromogens. TLC is density based and is quantitative.

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15
Q

HPLC

A

High performance liquid chromatography. Is qualitative and quantitative and can be used to analyze complex mixtures.

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16
Q

GC Analysis

A

To use this, sugars must first be converted into volatile derivatives.

17
Q

What are 3 volatile derivatives used in GC analysis.

A

Alditol peracetates (peracetylated aldoses)
TMS (trimethyl sylane)
Sodium Bromohydroxide

18
Q

Carbohydrates by difference

A

Is the way that the carbohydrate is noted in a food composition table is equal to:
100-(protein+fat+water+ash)/ 100g of food

Food Analysis (7 decks)

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