Analiza šećera u voćnim sokovima primenom visokoefikasne tečne hromatografije / Analysis of sugars in fruit juices using high performance liquid chromatography
2015
Bušatlić, Alma (Farmaceutski fakultet, Beograd (Srbija). Katedra za farmaceutsku tehnologiju i | Kozmetologiju) | Đogo-Mračević, Svetlana (Farmaceutski fakultet, Beograd (Srbija). Katedra za analitičku hemiju) | Krstić, Marko (Farmaceutski fakultet, Beograd (Srbija). Katedra za farmaceutsku tehnologiju i kozmetologiju) | Basić, Zorica (Vojno medicinska akademija, Beograd (Srbija)) | Ražić, Slavica (Farmaceutski fakultet, Beograd (Srbija). Katedra za analitičku hemiju)
Determination of sugars, especially in fruit juices, is very significant bearing in mind their nutritive importance and the increased demands in food control, especially for fractions of carbohydrates in fresh products. Home-made juices as “functional food” are in the focus of scientific attention because of the expansion of industrial manufacturing of fruit juices and importance of monoand disaccharides stability for the products quality. In this work determination of content of basic sugars in fruit juices, by applying a high performance liquid chromatography (HPLC), was performed. Content of glucose, fructose and saccharose was analysed in currant, cherry, peach, apricot and strawberry juices as well as in home-made cherry and apricot syrups. Quantification was based on comparison of chromatograms of standard solutions of saccharose, glucose and fructose with our samples. With isocratic elution applied temperature was 90 ˚C, water as a mobile phase and column Nucleogel Sugar Ca, refractometric detection was applied. The obtained results showed that concentrations of gucose, fructose and saccharose vary in the range 3,149-38,405 g/100 mL, 1,931-30,851 g/100 mL and 0,670-6,072 g/100 mL, respectively. Concerntrations of glucose and fructose do not exhibit significant variations in juices however, they are ten times higher in syrups. In all samples, juices and syrups, concentrations of saccharose do not differ significantly, except for one syrup sample where much lower content could be explained with possible enzymatic decomposition.
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