Improvements in the determination of sugars in confectionery by high-performance liquid chromatography

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Abstract
It is demonstrated that a substantial improvement in the sensitivity of a refractive index detector can be achieved by taking simple and inexpensive steps to eliminate noise caused by inadequate temperature control of both the detector and the eluent. The sensitivity gained has allowed the development of a practical and rapid liquid chromatographic method for the determination of sugars in confectionery. Samples are prepared at a concentration of about 5%m/V and individual sugars are determined in the range 0.2–5%m/V. The quantitative performance of the chromatographic system is fully discussed and a comparison is made of the lower limits of detection and determination when using 4 and 7 mm internal diameter columns.