Table 2. Linear Regression Equations and Correlation Coefficients for the Relevant Reducing Sugars Obtained by the Proposed and the Reference Methods.
| linear
regression equationsa |
||
|---|---|---|
| reducing sugar | proposed methodb | reference methodc |
| d-(+)-glucose | A = 1.5 × 105C – 0.0665 | A = 3.6 × 104C + 0.0063 |
| r = 0.9999 | r = 0.9999 | |
| d-(+)-galactose | A = 2.5 × 105C – 0.0874 | A = 3.2 × 104C – 0.0045 |
| r = 0.9996 | r = 0.9997 | |
| d-(−)-fructose | A = 0.9 × 105C – 0.0196 | A = 3.5 × 104C – 0.0107 |
| r = 0.9996 | r = 0.9995 | |
| d-(+)-mannose | A = 1.7 × 105C – 0.1413 | A = 2.5 × 104C – 0.0196 |
| r = 0.9996 | r = 0.9996 | |
| d-(+)-maltose monohydrate | A = 2.9 × 105C – 0.0973 | A = 4.1 × 104C – 0.0408 |
| r = 0.9996 | r = 0.9994 | |
| d-(+)-lactose monohydrate | A = 3.3 × 105C – 0.1413 | A = 4.2 × 104C – 0.0157 |
| r = 0.9999 | r = 0.9994 | |
a
A stands for absorbance, C for molar concentration, and r for linear correlation coefficient. All correlation coefficients (r) were found using absorbances that were repetitively measured three times (N = 3).
b
Linear ranges (in final conc.) were 9.6 × 10–7 to 7.2 × 10–6 mol L–1 for glucose, 6.0 × 10–7 to 4.8 × 10–6 mol L–1 for galactose, 9.6 × 10–7 to 9.6 × 10–6 mol L–1 for fructose, 1.2 × 10–6 to 9.6 × 10–6 mol L–1 for mannose, 1.2 × 10–6 to 6.0 × 10–6 mol L–1 for maltose and lactose.
c
Linear ranges (in final conc.) were 6.0 × 10–6 to 3.0 × 10–5 mol L–1 for all sugar standards.