Evaluation of Sugar Content and Composition in ‘Angeleno’ Plum Fruit by HPLC-ELSD

Abstract

Abstract. In order to evaluate the sugar content and composition of 'Angeleno' plum, a method for the simultaneous determination of fructose, glucose, sucrose, sorbitol in Angeleno fruit was developed with HPLC-ELSD .The analysis was performed on an Agilent Zorbax column with a gradient program, acetonitrile-water as the mobile phase . The column temperature was 35 ℃ and flow rate was 1.40 ml/min, evaporative light scattering detector, the drift tube temperature was 80 ℃. The Results showed that 'Angeleno' plum fruit mainly contain fructose, sorbitol, glucose and sucrose , four kinds of sweet substances, the average recoveries in the 92.08% ~101.31%; RSD in the range of 0.52% ~ 3.68%. In a conclusion, the method was accuracy, sensitivity and feasibility to analyze the four kinds of soluble sugar in Angeleno plum fruit.