I have checked almost everywhere, methods available are either highly technical and expensive to run, or too cumbersome to guarantee repeatability with many samples.
I was hoping there will be a simple pre-digestion process with subsequent spectrophotometric reading of the concentration of the solution as an index of the concentration of the phosphate in it.
Hydrolysis and reaction wityh molybdate and reduction to molybdene blue. Check in google.
phosphate in starch by flame fotometer or atomic absorption after ashing starch. Or spectrophotometrically method in Person book in food analysis
Thanks Teodoro and Eshak, for your contributions. However, all Spectrophotometric methods that I have seen accounts for total free phosphate only. I am really interested in the phosphate monoesters which are covalently bound to the amylopectin polymer of my starch. Still need help....
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