JOURNAL OF CHEMICAL EDUCATION, 2000, VOL. 77, PP. 1327-1330

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, Constantinos A. Georgiou*
Chemistry Laboratory, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

Full Article-PDF (135 K) Supplementary Material-PDF (46 KB)

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 ^oC 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 5.1-12 %RSD for the analyses conducted in a period of two months by forty eight students.

Keywords: Analysis; kinetics; enzymes; food science; beverages; drinks; juices; glucose determination

* Corresponding author.
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Questions and comments to author: Dr C.A. Georgiou, cag@aua.gr
Phone: +301-5294248, fax: +3010-5294265
Chemistry Laboratory, Agricultural University of Athens, Greece