Science and Technology of Food Industry

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CN   11-1759/TS
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Study on determination of total chitooligosaccharides by Imoto olorimetry[J]. Science and Technology of Food Industry, 2012, (22): 71-74. DOI: 10.13386/j.issn1002-0306.2012.22.017
Citation: Study on determination of total chitooligosaccharides by Imoto olorimetry[J]. Science and Technology of Food Industry, 2012, (22): 71-74. DOI: 10.13386/j.issn1002-0306.2012.22.017
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Study on determination of total chitooligosaccharides by Imoto olorimetry

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    • Abstract
  • A quantitative method for the determination of the total content of chitooligosaccharides was studied by Imoto colorimetry. The method was improved and verified in the aspects of standard sample, wavelength, reagent, colorimetric conditions. The result showed that the chitooligosaccharides content could be well calculated according to their absorption at 438nm by applying 10g/L potassium ferricyanide reagent 3.5mL and 0.5mol/L Na2CO3 3.5mL at 95℃ for 85min. The linear range of standard curve was 060μg/mL with glucosamine hydrochloride as standard. The content of chitooligosaccharides of hydrolysate by the method was 39.77μg/mL (RSD=2.15%) .
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