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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > October  >
In the Laboratory
Enzymatic Spectrophotometric Reaction Rate Determination of Glucose in Fruit Drinks and Carbonated Beverages. An Analytical Chemistry Laboratory Experiment for Food Science-Oriented Students
Argyro-Maria G. Vasilarou and Constantinos A. Georgiou
Laboratory of Chemistry, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
Cover
October 2000
Vol. 77 No. 10
p. 1327
Abstract
The glucose oxidase-horseradish peroxidase coupled reaction using phenol and 4-aminoantipyrine is used for the kinetic determination of glucose in drinks and beverages. This laboratory experiment demonstrates the implementation of reaction rate kinetic methods of analysis, the use of enzymes as selective analytical reagents for the determination of substrates, the kinetic masking of ascorbic acid interference, and the analysis of glucose in drinks and beverages. The method is optimized for student use in the temperature range of 18-28 °C and can be used in low-budget laboratories equipped with an inexpensive visible photometer. The mixed enzyme-chromogen solution that is used is stable for two months. Precision ranged from 5.1 to 12% RSD for analyses conducted during a period of two months by 48 students.
Supplement
Student information and instructor notes are available as supplemental material.
*  Contents aminoantipyrine.CDX (ChemDraw 4.0.1), ascorbic acid.CDX (ChemDraw 4.0.1), JCE2000p1327W.doc (Microsoft Word 7.0)
*  Download
JCE2000p1327W.pdf

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More Information
*  Citation
 Vasilarou, Argyro-Maria G.; Georgiou, Constantinos A. J. Chem. Educ. 2000 77 1327.
*  Keywords
 Analytical Chemistry; Enzymes; Food Science; Kinetics; Laboratory Instruction; Quantitative Analysis
*  History
 Created:
Last Updated:		 September 22, 2000
August 31, 2005
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