High Pressure Liquid Chromatographic Determination of Sugars in Various Food Products
Open Access
- 1 January 1979
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 62 (1) , 176-185
- https://doi.org/10.1093/jaoac/62.1.176
Abstract
A high pressure liquid chromatographic (HPLC) method has been developed which is fast, simple, specific, and reliable over a wide range of sugar concentrations in a variety of food matrices. With few exceptions, sample preparation is simple, requiring only a waterethanol extraction, followed by a rapid minicolumn cleanup before injection into the HPLC system. The majority of samples can be prepared for analysis within 1—1½ hr, and the following sugars are separated in <45 min: fructose, glucose, sucrose, maltose, lactose, melibiose, raffinose, and stachyose. This method is applicable to baby foods, cereals, chocolate products, chocolate sirups, cookies, health food products, molasses, preserves, processed fruits, and soy protein products.This publication has 1 reference indexed in Scilit:
- Chromatographic separation of glucose and mannose on cation-exchange resinAnalytical Biochemistry, 1976