Hyphenation of Ion Exchange High-Performance Liquid Chromatography with Fourier Transform Infrared Detection for the Determination of Sugars in Nonalcoholic Beverages

Abstract

Fourier transform infrared spectroscopy (FT-IR) is presented here as a molecular-specific detection system for high-performance liquid chromatography (HPLC) in an aqueous phase, focusing on the chromatographic separation of sugars in beverages. The separation was achieved with an isocratic HPLC setup using an ion exchange column (counterion, Ca2+). The FT-IR detection of the C-O bands in the mid-IR between 1000 and 1200 cm-1 was performed in real time with a 25 microns flow cell without elimination of the solvent. Characteristic FT-IR spectra of the common sugars sucrose, glucose, and fructose in concentrations of 1 mg/mL could be recorded during the separation. The calibration of these compounds in the 5-100 mg/mL range resulted in a linear correlation with a standard deviation of the method (Sx0) of 0.11, 0.07, and 0.11 mg/mL for sucrose, glucose, and fructose, respectively. The method was, furthermore, applied to the analysis of nine soft drinks and fruit juices containing between 6 and 97 mg/mL of each carbohydrate. The accuracy of the method was confirmed by standard ion exchange HPLC with refractive index detection. The average deviation from the reference method was in the range of 0.5-0.9 mg/mL. Furthermore, the method was found to be suitable to identify and quantify also minor components in beverages, such as taurine (4 mg/mL) and ethanol (0.4 mg/mL).

Changes in the compound classes of dissolved organic matter along an estuarine transect: A study using FTIR and 13C NMR

“…Many studies in food science, biochemical and microbiology fields have used the C-O bands in FTIR spectra as a way to differentiate and quantify different isomers and forms of carbohydrate (see the reviews by Brandenburg and Seydel, 1996;Naumann et al, 1996;Brandenburg and Seydel, 2002). For example, Vonach et al (1997) used the C-O stretching bands at 1065, 1058 and 1035 cm À1 from an online HPLC-FTIR system to distinguish, respectively, the fructose, sucrose and glucose composition within nonalcoholic beverages. The C-O stretching bands have also been used to differentiate between anomeric lyxose where the band at 1030 cm À1 is attributed to the a-anomer while the b-anomer band showed at 1070 cm À1 (Michalska et al, 1984).…”

“…Stevenson (1994), (b)Byler et al (1987), (c)Cabaniss (1991), (d)Johnston et al (1994), (e)Celi et al (1997), (f)MacCarthy and Rice (1985), (g)Piccolo and Stevenson (1994), (h)Schnitzer and Ghosh (1982), (i)Schnitzer and Skinner (1963), (j)Stevenson and Goh (1971), (k)Hay and Myneni (2007), (l)Smith (1996), (m)Smith (1999), (n)Mayo et al (2004), (o)Gü nzler and Gremlich (2002), (p)Paiva et al (1996), (q)Shurell (2002), (r)Madyastha et al (1977), (s)Brandenburg and Seydel (1996), (t)Brandenburg and Seydel (2002), (u)Michalska et al (1984), (v)Vonach et al (1997), (w)Mascarenhas et al (2000), (x)Hergert (1960), (y)Pandey (1999).…”

Determination of tropicamide and its major impurity in raw material by the HPLC-DAD analysis and identification of this impurity using the off-line HPLC–FT-IR coupling

“…The off-line HPLC-FT-IR coupling [8][9][10][11][12][13][14] was used to identify substances occurring on chromatograms obtained with the UV-vis detection. This method consists in physical solvents elimination in the process of nebulisation from eluate after chromatographic separation.…”

High-performance liquid chromatography with diamond ATR–FTIR detection for the determination of carbohydrates, alcohols and organic acids in red wine

“…This has been shown on the example of soft drink analysis where an ion-exchange column (Ca 2+ counter ion) and distilled water as mobile phase have been used under isocratic conditions. Under these conditions glucose, fructose and sucrose could be quantified as well as the presence of taurin and ethanol in the sample confirmed by comparison of the spectra of the unknown with reference spectra [2]. For the simultaneous separation of carbohydrates, alcohols and organic acids in wine, however, an acidic mobile phase (0.005 M H 2 SO 4 ) had to be used along with an ion-exchange column (H + counter ion).…”