Glucose: Detection and analysis. (1st December 2015)

• Record Type: Journal Article
• Authors: Galant, A.L.; Kaufman, R.C.; Wilson, J.D.
• Is Part Of: Food chemistry. Volume 188(2015)
• Page Start: 149
• Page End: 160
• Publication Date: 2015-12-01
• Subjects: BGE background electrolyte -- C(Z)E capillary (zone) electrophoresis -- DCPIP 2, 6-dichlorophenol indophenol -- ELSD evaporative light scattering detection -- FAD flavin adenine dinucleotide -- FID flame ionization detector -- GC gas chromatography -- GDH glucose-1-dehydrogenase -- G6P glucose 6-phosphate -- G6PDH glucose 6-phosphate dehydrogenase -- GOPOD glucose oxidase peroxidase -- GOx glucose oxidase -- HILIC hydrophilic interaction chromatography -- HPLC high performance liquid chromatography -- MS mass spectrometry (mass spectrometer) -- NPD nitrogen–phosphorus detector -- NEGS non-enzymatic glucose sensor -- PAD pulsed amperometric detection -- PQQ-GDH quinoprotein glucose dehydrogenase -- RID refractive index detector -- RP reversed phase -- SEC size exclusion chromatography -- TMS trimethylsilyl; Glucose -- Glucose meters -- Iodometry -- Detection -- Quantification; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.04.071
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Many of the first glucose quantification methods relied on copper redox chemistry. Early knowledge of glucose stems from its role in human diabetes. Modern glucose quantification can be done enzymatically or via instrumentation. Methods including HPLC, CZE, GC, glucose meters, and enzyme assays are discussed. Abstract: Glucose is an aldosic monosaccharide that is centrally entrenched in the processes of photosynthesis and respiration, serving as an energy reserve and metabolic fuel in most organisms. As both a monomer and as part of more complex structures such as polysaccharides and glucosides, glucose also plays a major role in modern food products, particularly where flavor and or structure are concerned. Over the years, many diverse methods for detecting and quantifying glucose have been developed; this review presents an overview of the most widely employed and historically significant, including copper iodometry, HPLC, GC, CZE, and enzyme based systems such as glucose meters. The relative strengths and limitations of each method are evaluated, and examples of their recent application in the realm of food chemistry are discussed.