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《Food and Fermentation Industries》 2005-08
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Determination of Fructan in Garlic

Liu Yanqiong Huang Xuesong (Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China)  
Garlic was recommended as a healthy food by WHO. It's necessary to accurately determinate the garlic polysaccharide which is the functional factor in garlic. A method based on Seliwanoff reaction was proposed. In acidic condition, using ammonium ferric sulfate as the catalyst, an orange red compound with maximum absorption at 473nm was formed by the reaction of fructose with resorcinal. The result indicated that the calibration curve was linear over the range of 0~182 μg/mL, with the good accuracy 2.6%, precision 0.52% for pure garlic polysaccharide determination and 0.51~1.62% for none-pured samples, recovery rate was 99.07±0.54%. The garlic polysaccharide content of Shandong hybridized garlic, Shandong white husk garlic and Guangxi Single valve garlic were: 13.25%, 20.28%, 20.96%, respectively. The proposed methods is simple, high accurate and good reproduction.
【Fund】: 国家高新技术发展计划专项资助(No.2001AA248021)
【CateGory Index】: TS255
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