SIMPLE FLOW-INJECTION ANALYSIS SYSTEM FOR DETERMINATION OF ADDED SUGARS IN DAIRY-PRODUCTS

A microbial sensor based on a carbon dioxide electrode coupled with im mobilized Saccharomyces cerevisiae (baker's yeast) has been used for t he determination of sucrose in dairy products. The sensor was used as the detector in a flow injection analysis system. Calibration curves f or sucrose were established from 1 to 100 g/l. Determinations for seve ral dairy products containing added sucrose gave good agreement with t he concentrations given by manufacturers. Typically, the se of the met hod was shown to be < 5% of the calculated mean.