1971 Volume 18 Issue 4 Pages 1-5
We divised a simplified analytical method based on fractional quantitative determination proposed by Patterson and co-workers. While using commercial decolorizing activated carbon, we established conditions for a carbon column which can be operated under pressure at room temperature and examined the accuracy of fractionation on this column. We then proposed GV (Glucose Value) and MV (Maltose Value) to be calculated from the amounts of glucose and maltose fractionated under the abovementioned conditions as indicators of the quality of starch syrups. (1) With the aid of a carbon column consisting of a mixture of 5 g of activated carbon and 5 g of celite (No. 535) as an adsorption layer, glucose was recovered in a fraction eluted with 150 ml of water and maltose in a fraction eluted with 200-250ml of 5 % ethanol. The reproducibility of this method was within ±0.5 . (2) The values of GV and MV were determined for a variety of starch syrups. Acid-hydrolyzed syrups and malt-hydrolyzed syrups gave roughly constant MV of 31.2 and 121.9 respectively on the average. On the other hand, GV increased in proportion to DE in the case of acid-hydrolyzed syrups but it remained in the range of 5-10 in the case of malt-hydrolyzed syrups.