An Improved Spectrophotometric Method for the Determination of Starch in Sugar Crystal

نویسنده

  • Wei Chen
چکیده

The determination of the starch in sugar crystal is not a simple problem, as it is associated with closely related carbohydrates that affect its separation. The coloration of sugar itself if not under proper adjustment would affect usually the accuracy in the later photometric examination of the starch iodine complex formed. Spectrophotometric methods conventioilally used for this purpose though are gene~;ally accepted for practical usage, yet owing to the above mentioned interferingfactors some improvement in the techniques used should be emphasized. Recent reports from literaturee indicate that the investigations of this nature are still proceeding. In this investigation emphases on factors affecting the loss of starch in the course of the determination process due to inefficiency of the absorbent i.e. kieselguhr used for inducing flocculation, hydrolysis of starch by excessive heating, methods used for the precipitation of the starch from sugar solution, solu$ilizing the starch precipitate prepared from sugar crystal, factors affecting the property of the starch iodine complex formed whether due to the absorption maxima or the effect of acid and base upon the absorption equilibria between the coloring substances and the starch in the sugar solution which in turn influence the accuracy of the determination of the starch iodine complex are all to be stressed.

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تاریخ انتشار 2007