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Determination of Sugar and Sugar Alcohol in Sugar Free Foods by HPLC-ELSD

Xiaoting Li

Open publisher page 1 citations

Abstract

A quantitive assay for the determination of sugar and sugar alcohol in the sugar free foods was established by high performance liquid chromatography(HPLC).Sample was extracted and the separation was performed with high performance carbohydrate column(250 mm × 4.6 mm,5 μm),acetonitrile /water as mobile phase.Flow rate:1.4 mL/min;column temperature:35 ℃;Evaporative Light Scattering detector conditions: drift tube temperature: 80 ℃,atomizer temperature: 34.8 ℃,sample volume 20 μL.The result showed that the xylose,xylitol,fructose,sorbitol,glucose,sucrose,maltitol,lactose,lactitol showed distinct linearity relation ship with the concentration in the range of 1mg/mL-10 mg/mL,the correlation coefficient was 0.994 6-0.999 3,RSD was 2 %,the recovery was 89.2 %-110.9 %.The method was accuracy,sensitivity and feasibility to separate and determinate the sugar and sugar alcohol in sugar free foods.

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What this paper is about

A quantitive assay for the determination of sugar and sugar alcohol in the sugar free foods was established by high performance liquid chromatography(HPLC).Sample was extracted and the separation was performed with high performance carbohydrate column(250 mm × 4.6 mm,5 μm),acetonitrile /water as mobile phase.Flow rate:1.4 mL/min;column temperature:35 ℃;Evaporative Light Scattering detector conditions: drift tube temperature: 80 ℃,atomizer temperature: 34.8 ℃,sample volume 20 μL.The result showed that the xylose,xylitol,fructose,sorbitol,glucose,sucrose,maltitol,lactose,lactitol showed distinct linearity relation ship with the concentration in the range of 1mg/mL-10 mg/mL,the correlation coefficient was 0.994 6-0.999 3,RSD was 2 %,the recovery was 89.2 %-110.9 %.The method was accuracy,sensitivity and feasibility to separate and determinate the sugar and sugar alcohol in sugar free foods.

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Available abstract

A quantitive assay for the determination of sugar and sugar alcohol in the sugar free foods was established by high performance liquid chromatography(HPLC).Sample was extracted and the separation was performed with high performance carbohydrate column(250 mm × 4.6 mm,5 μm),acetonitrile /water as mobile phase.Flow rate:1.4 mL/min;column temperature:35 ℃;Evaporative Light Scattering detector conditions: drift tube temperature: 80 ℃,atomizer temperature: 34.8 ℃,sample volume 20 μL.The result showed that the xylose,xylitol,fructose,sorbitol,glucose,sucrose,maltitol,lactose,lactitol showed distinct linearity relation ship with the concentration in the range of 1mg/mL-10 mg/mL,the correlation coefficient was 0.994 6-0.999 3,RSD was 2 %,the recovery was 89.2 %-110.9 %.The method was accuracy,sensitivity and feasibility to separate and determinate the sugar and sugar alcohol in sugar free foods.

Key concepts: Maltitol, Sugar, Chemistry, Sugar alcohol, Xylitol, Chromatography, Fructose, Sucrose

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