Quick Method for Determination of Fructose-Glucose Ratio in Agave Syrup
| Autor: | Sosa-Aguirre Cr, Molinero-Ortiz E, Mejia-Barajas Ja |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
congenital
hereditary and neonatal diseases and abnormalities Sucrose Chromatography biology 010401 analytical chemistry nutritional and metabolic diseases food and beverages Fructose 02 engineering and technology 021001 nanoscience & nanotechnology Agave biology.organism_classification 01 natural sciences High-performance liquid chromatography 0104 chemical sciences chemistry.chemical_compound chemistry 0210 nano-technology Sugar |
| Zdroj: | Journal of Food Processing & Technology. |
| ISSN: | 2157-7110 |
| DOI: | 10.4172/2157-7110.1000710 |
| Popis: | Fructose is 30% sweeter than sucrose, the sweetest natural sugar in the world and the main compound of agave syrup. Although fructose can be got from different syrups through a chromatographic system, the methods to evaluate their purification are expensive and too long time. In this work, using a polarimetric method was determinate the fructose-glucose ratio from agave syrup before and after their process by a chromatography method. The polarimetric method was validated using a standard HPLCbased method. With the results of this work was development a rapid and economic technique to determinate the fructose-glucose ration in agave syrup. |
| Databáze: | OpenAIRE |
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