Separation of Mono‐ and Di‐saccharides and Sorbitol by High Performance Liquid Chromatography

Abstract

A simple yet rapid high performance liquid chromatography (HPLC) technique has been developed to separate and quantitate mono-and di-saccharides and sorbitol in foods. The technique differs from previously described HPLC methods in that (a) a pair of HPLC columns are joined in tandem for better resolution of the glucose-sorbitol peak, and (2) a ternary solvent system (acetonitrile/water/ethanol) with isocratic elution is used to increase resolution and decrease total analysistime. Elution order is fructose, glucose, sorbitol, sucrose, maltose, and lactose, all within 22 mm.

Characterization of Commercially Produced Apple Juice Concentrate

“…(1990) 5. Sugars-HPLC methodology for the separation and quantitation of fructose, glucose, sucrose, and sorbitol has been described (Brandao et al, 1980;Richmond et al, 1981;Elkins et al, 1988). HPLC conditions for these analyses were specified as follows:…”

Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography

“…High-Performance LC Analysis of Extracts. Sugar analyses were carried out as previously described by Brandao et al (1980). Isocratic separations of the various sugars were made on two bonded phase carbohydrate columns connected in tandem with a ternary mobile phase of acetonitrile-water-ethanol (80:15:5 v/v/v).…”

“…Because of concerns for labeling dietetic and other foods containing sorbitol in the presence of glucose and other saccharides, and because of ripening and storage changes involving sorbitol and other simple sugars, a multiplecomponent high-performance LC assay was developed in this laboratory (Brandao et al, 1980). Fresh fruit from various families were assayed for their simple sugars and sorbitol content in order to show application of this technique.…”

Characterization of Commercially Produced Pineapple Juice Concentrate

“…(5) Sugars% HPLC methodology for the separation and quantitation of fructose, glucose, sucrose, and any sugar alcohol's that may be present have been described (Brandao et al, 1980;Richmond et al, 1981;Elkins et al, 1988). HPLC conditions for these analyses were specified as follows: (9) Amino acids; White et al (1986).…”