Sugar analysis

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<Sugar analysis protocol>

1. Grind seeds to a fine powder using a coffee bean grinder, then pass through a 100-㎛ standard testing sieve.

2. Weigh a 1g sample and dissolve the sample in 10mL of 80% ethanol.

3. Vortexing

4. Sonicate sample 1 hour (SPC, B1)

5. Vortexing

6. Shake the sample horizontally for overnight

7. Vortexing

8. Wait a minute for separating supernatant and debris

9. Transfer the 4mL the supernatant to a fresh tube.

10. Filter out the supernatant through a 0.2-㎛ filter.