Report on THE DETERMINATION OF METABOLIZABLE CARBOHYDRATE IN FOODS II. DETERMINATION OF REDUCING SUGARS AFTER ACID AND ENZYMATIC HYDROLYSIS

摘要

An enzymatic procedure was developed, consisting of digestion of the sample with a saccharolytic enzyme preparation, followed by determination of the resulting monosaccharoses. 0.3-2.0 gm of sample is heated one hour (at altitude of Denver) with 0.1 N HC1 which disrupts cell structures and partially hydrolyzes and solubilizes starch;the acid is neutralized;buffer at pH 4.8 and 250 mg of Rhozyme S are added;the mixture is digested 5.5 hours at 50℃;the volume is diluted to 50 ml;an aliquot is clarified by the Somogyi Zn(0H)2 precipitation;and reducing sugars are determined by reduction of alkaline ferricyanide solution.