APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODS

Autor:	Robert A. Martin, Barry L. Zoumas, W. J. Hurst
Rok vydání:	1979
Předmět:	Hplc analysis chemistry.chemical_compound Chromatography Sucrose chemistry Extraction (chemistry) Fructose Food science Maltose Carbohydrate Lactose High-performance liquid chromatography Food Science
Zdroj:	Journal of Food Science. 44:892-895
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1979.tb08529.x
Popis:	High performance liquid chromatography (HPLC) has been applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose and lactose) present in a broad variety of food items, both fresh and processed. Following one of two simple extraction procedures, HPLC analysis is complete in 15 min. Recovery studies indicate good recovery from a variety of food matrices (94–104%). Relative standard deviations indicate excellent precision. The method permits an update of current carbohydrate literature both qualitatively and quantitatively.
Databáze:	OpenAIRE
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