Sop for carbohydrate determination

DETERMINATION OF TOTAL CARBOHIDRATES
LABORATORY OPERATING PROCEDURE


APPROVED:
_(Signature and date on file)______________________________________
Food ChemistrySection Chief/Date
_(Signature and date on file)______________________________________
Regional Laboratory Brand Chief/Date
_(Signature and date on file)______________________________________Laboratory QA Officer/Date

TABLE OF CONTENTS:
1.0 Scope and Application…………………………………………………… 2
2.0 Definitions ………………………………………………………………. 2
3.0 Health and Safety Warning……………………………………………….2
4.0Cautions………………………………………………………………….. 3
5.0 Interferences …………………………………………………………….. 4
6.0 Personnel qualification ………………………………………………….. 4
7.0 Equipment and Supplies ………………………………………………… 4
8.0 Chemicals……………………………………………………………….. 5
9.0 Procedures ………………………………………………………………. 5
10.0 Data and Records Management ……………………………………….. 10
11.0 Quality Assurance and Quality Control ……………………………….. 11
12.0 References………………………………………………………………11

1.0 Scope and Application
This method is applicable to any food sample. This method is used for the determination of total carbohydrates including reducing and non reducing sugars. This is the most simple andefficient method to determine total carbohydrates in any food sample.

2.0 Definitions
2.1. UV/Vis Spectrophotometer. Equipment that measure the absorbance of Ultraviolet or visible light of asample at a certain wavelength.
2.2. µg/mL. Concentration used to determine small quantities of a solute. It means micrograms of solute in milliliters of solvent, glucose in water.
2.3. MS Office,Excel. Microsoft Office Excel program used for manage tables, graphics and calculations.
2.4. Reflux. Method used for hydrolysis to breakdown polymers and the reaction is catalyzed by acid.

3.0Health and Safety Warning

3.1 Laboratory equipment including lab coat, safety glasses and gloves are required before starting the procedure.
3.2...