Enzymatic methods in food analysis: determination of ascorbic acid

2006 ◽  
Vol 573-574 ◽  
pp. 125-132 ◽  
Author(s):  
Tatyana N. Shekhovtsova ◽  
Svetlana V. Muginova ◽  
Julia A. Luchinina ◽  
Anna Z. Galimova
Keyword(s):  
Ascorbic Acid ◽  
Food Analysis ◽  
Analysis Determination ◽  
Enzymatic Methods

Interferences in current methods for measurements of creatinine

1991 ◽  
Vol 37 (5) ◽  
pp. 695-700 ◽  
Author(s):  
J A Weber ◽  
A P van Zanten
Keyword(s):  
Ascorbic Acid ◽  
Human Serum ◽  
Carbonyl Compounds ◽  
Fixed Time ◽  
Other Substances ◽  
Enzymatic Methods

Abstract We measured the interference of carbonyl compounds, drugs, and other substances in human serum on the determination of creatinine by the two-point, fixed-time kinetic modification of the Jaffé reaction as well as by four enzymatic methods. We added known concentrations of the interfering substances to a solution of creatinine in water. For bilirubin, we used both pooled normal sera with added bilirubin and icteric patient sera. The magnitude of interferences varies widely from method to method. Carbonyl compounds, dopamine, cephalosporines, and bilirubin interfere with the Jaffé reaction. Bilirubin, creatine, dopamine, ascorbic acid, and sarcosine interfere with the enzymatic methods. We conclude that the elimination of interferences in the determination of creatinine has still not been achieved.

Sign in / Sign up

Export Citation Format

Share Document