Abstract
A flow-injection system with an immobilized-enzyme, single-bead string reactor has been used to study the ascorbic acid interference in the determination of glucose and sucrose. Glucose was enzymatically determined in standard solutions and in samples of non-alcoholic beverages. After the measurement of glucose, the samples were spiked with different amounts of ascorbic acid, which was found to introduce serious errors even in low concentrations. A procedure for treating the samples containing ascorbic acid with ascorbase is proposed. The treatment completely removes the interference effect and ensures the recovery of the true concentration of glucose present in the measured samples. The method was applied to determinations of glucose and sucrose in soft drinks and in natural orange juice. The relative standard deviation of the procedure is ±3%.
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