Rapid Quantitative Method for the Determination of Dextrose, Mannitol, and Sorbitol in Meat Products by Liquid Chromatography

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Abstract
A liquid chromatographic (LC) method for the determination of dextrose, mannitol, and sorbitol in meat products was developed. Dextrose, mannitol, and sorbitol were extracted from comminuted meat products with 52% ethanol. After filtration, the extracts were purified by passing through a C18 Sep-Pak cartridge and two ion exchange resin Econo-Columns in series. After concentration and filtration, extracts were analyzed by liquid chromatography using a cation exchange analytical column and a differential refractometer detector. Homogeneously ground samples of cooked and fresh sausages and ground beef were fortified with dextrose, mannitol, and sorbitol at four different concentrations. Average overall recovery for all three compounds at all four levels of forticification was greater than 80% with coefficients of variation less than 10%.