Development of microwave assisted spectrophotometric method for the determination of glucose

被引：34

作者：

Ali, Asif ^{[1
]}

Hussain, Zahid ^{[1
]}

Arain, Muhammad Balal ^{[1
]}

Shah, Nasrullah ^{[1
]}

Khan, Khalid Mohammad ^{[2
]}

Gulab, Hussain ^{[3
]}

Zada, Amir ^{[1
]}

机构：

[1] Abdul Wali Khan Univ Mardan, Dept Chem, Mardan 23200, Pakistan

[2] Univ Karachi, HEJ Res Inst Chem, Int Ctr Chem Sci, Karachi 75270, Pakistan

[3] Bacha Khan Univ, Dept Chem, Charsada, Pakistan

来源：

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY | 2016年 / 153卷

关键词：

Microwave assisted analysis; Maillard product analysis; Glucose; Glycine coupling; RESPONSE-SURFACE METHODOLOGY; REDUCING SUGARS; ACTIVATED CARBON; MAILLARD REACTION; ENZYMATIC ANALYSIS; OPTIMIZATION; ELECTRODE; ADSORPTION; BIOSENSORS; FRUCTOSE;

D O I：

10.1016/j.saa.2015.07.104

中图分类号：

O433 [光谱学];

学科分类号：

0703 ; 070302 ;

摘要：

A spectrophotometric method was developed based on the microwave assisted synthesis of Maillard product. Various conditions of the reaction were optimized by varying the relative concentration of the reagents, operating temperature and volume of solutions used in the reaction in the microwave synthesizer. The absorbance of the microwave synthesized Maillard product was measured in the range of 360-740 nm using UV-Visible spectrophotometer. Based on the maximum absorbance, 370 nm was selected as the optimum wave length for further studies. The LOD and LOQ of glucose was found 3.08 pg mL(-1) and 9.33 mu g mL(-1) with standard deviation of +/- 0.05. The developed method was also applicable to urine sample. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：374 / 378

页数：5

共 39 条

[1] Heat transfer phenomena during processing materials with microwave energy [J].