Division 7.1 Calculation of the HPLC results

From the results of the HPLC analysis, the content (%, m/m) of glucose is calculated. The enzymatic solution of amyloglucosidase (4.3) is stabilised with glucose. Furthermore, thermostable alpha-amylase (4.4) is stabilised with sucrose, which can partially be converted into glucose by invertase-activity of amyloglucosidase. Therefore, the glucose concentration (%, m/v) measured should be corrected for the glucose concentration (%, m/v) in the blank. The glucose content (%, m/m) corrected for the blank is then calculated from the corrected glucose concentration, the sample weight and the calibration with reference solutions (4.11).