Application of HPLC to characterization of individual carbohydrates in foods
1979
Hurst, W.J. | Martin, R.A. Jr | Zoumas, B.L.
High performance liquid chromatography (HPLC) using a Waters Associates Model ALC/GPC 201 was applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose, and lactose) present in a variety of fresh and processed food items. A chart shows carbohydrate analysis data for over 50 items including drinks, fresh and processed fruits, chocolate, dairy products, and snack foods. HPLC analysis enabled the characterization of the five saccharides in less than 15 minutes. Recovery studies indicated good recovery from a variety of food matrices and relative standard deviations indicated excellent precision.
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