D-Glucose is found in most plant and food products. In plant materials, it occurs as a free sugar or in a range of di-, oligo- and poly-saccharides such as starch, 1,3:1,4-β-D-glucans and cellulose. It is present in significant quantities in honey, wine and beer, and a range of solid foodstuffs such as bread and pastries, chocolate and candies.
PRINCIPLE:
D-Glucose is phosphorylated by the enzyme hexokinase (HK) and adenosine-5’-triphosphate (ATP) to glucose-6-phosphate (G-6-P) with the simultaneous formation of adenosine-5’-diphosphate (ADP) .
The assay is specific for D-glucose. The smallest differentiating absorbance for the assay is 0.010 absorbance units. This corresponds to 0.332 mg/L of sample solution at the maximum sample volume of 2.00 mL. The detection limit is 0.663 mg/L, which is derived from an absorbance difference of 0.020 with the maximum sample volume of 2.00 mL.