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A modified chemical procedure for rapid determination of glucosamine and its application for estimation of mold growth in peanut kernels and koji

Author:
Chen, W., Chiou, R.Y.Y.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.5 pp. 1999-2004
ISSN:
0021-8561
Subject:
spectroscopy, peanuts, rice, fermented foods, soybeans, glucosamine, chemical analysis, colorimetry, measurement, estimation, chitin, biomass, mycelium, food contamination, microbial contamination, fungi, Aspergillus oryzae
Abstract:
One-step hydrolysis of chitin to release glucosamine for quantitation was achieved by combining a chitin-containing sample (10-200 mg of sample size) in a test tube with 1 mL of 10 M HCl followed by vacuum treatment for 10 min, incubation at 28 degrees C for 30 min, replenishment with 3 mL of deionized water, nitrogen flushing, screw capping, and heat treatment at 140 degrees C for 60 min. A phosphate buffer solution (pH 12.5, 0.2 M) was effective in pH stabilization and enhancing colorimetric determination of glucosamine content. When the modified procedure was applied to analyze glucosamine content in the mycelia of various molds, glucosamine content varied mainly depending on mold species. In estimations of mold growth of the uninoculated peanut kernels incubated under a humidified condition for 5 weeks, cooked rice and soybean inoculated with conidia of Aspergillus oryzae for koji preparation, logarithms of the internal mold populations and glucosamine contents both increased with increases of incubation time. The modified procedure provided a rapid and reliable estimation of mold growth in various substrates.
Agid:
1371746