Determination of carbohydrates and sweeteners in foods and biologically active additives by high-performance liquid chromatography

Zakharova, A. M.; Grinshtein, I. L.; Карцова, Л. А.

doi:10.1134/s1061934813100122

Cited by 11 publications

(8 citation statements)

References 6 publications

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“…High-performance liquid chromatography (HPLC) is a popular method for the analysis of food composition due to its high precision and analytical selectivity. It can provide rapid quantitative separation of many components in various food matrices, such as carbohydrates [9], organic acids [10], phenolics [11], and vitamins [12]. Several researches have revealed the compositions of sugars or organic acids in fruit juices by using the HPLC technique owing to its ability to determine and quantify the main sugars and organic acids in fruit juices [8,[13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication

Zhang

Liu

et al. 2020

Journal of Food Quality

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A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.

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Section: Introductionmentioning

confidence: 99%

Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication

Zhang

Liu

et al. 2020

Journal of Food Quality

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“…Previous works were carried out to determine carbohydrate profiles in various foods [14][15][16] including sugar components in honey [17][18][19]. The content of major sugars in honey, such as glucose, fructose, and sucrose, and the presence of minor compounds such as di-and trisaccharides have been intensively determined in recent years [1,2,9,10].…”

Section: Introductionmentioning

confidence: 99%

Carbohydrate determination in honey samples by ion chromatography–mass spectrometry (HPAEC-MS)

et al. 2020

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Honey is a complex mixture of carbohydrates, in which the monosaccharides glucose and fructose are the most abundant compounds. Currently, more than 20 oligosaccharides have been identified in different varieties of honey normally at quite low concentration. A method was developed and validated using high-performance anion-exchange chromatography coupled to a mass spectrometry detector to investigate the composition of carbohydrates in honey samples. The method was tested for linearity range, trueness, instrumental and method detection and quantification limits, repeatability, and reproducibility. It was applied to determine seven monosaccharides, eight disaccharides, four trisaccharides, and one tetrasaccharide in various honey samples. The present work describes the composition of sugars in unifloral, multifloral, and some honeydew honey, which were produced and collected by beekeepers in the Trentino Alto-Adige region. Statistical techniques have been used to establish a relationship based on levels of carbohydrates among different Italian honey. The results emphasize that mono-and oligosaccharide profiles can be useful to discriminate different honeys according to their floral characteristics and inter-annual variability. Keywords High-performance anion-exchange chromatography-mass spectrometry (HPAEC-MS). Italian honey. Mono-and oligosaccharide profiles

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“…The innovative combination of 2 different detectors, a pulsed amperometric detector for minor sugars such as maltose or xylose, [11][12][13] and a charged aerosol detector for major sugars, with ion-exchange chromatography or IC offers a simple, easy, and highly sensitive way of detecting a wide range of sugars in a single injection. 14,15 HPLC-PAD is already commonly used for the detection of carbohydrates, 16 flavonoids, 17,18 lignans, 19 amino acids without derivatisation, and gluconic acid, 20 while CAD is used for carbohydrates. 21,22 With the aim of investigating whether sugar dosage using IC-PAD-CAD in combination with isotope ratios are useful for improving the detection of exogenous sugar addition to ABM must in "Aceto Balsamico di Modena IGP," a specific experimental design was set up.…”

Section: Introductionmentioning

confidence: 99%

“…As yet, no studies have investigated combining these techniques with determination of major and minor sugars using ion chromatography (IC) with pulse amperometric detection (PAD) and charged aerosol detection (CAD) to increase the possibility of detecting fraud. The innovative combination of 2 different detectors, a pulsed amperometric detector for minor sugars such as maltose or xylose, and a charged aerosol detector for major sugars, with ion‐exchange chromatography or IC offers a simple, easy, and highly sensitive way of detecting a wide range of sugars in a single injection . HPLC‐PAD is already commonly used for the detection of carbohydrates, flavonoids, lignans, amino acids without derivatisation, and gluconic acid, while CAD is used for carbohydrates …”

Section: Introductionmentioning

confidence: 99%

Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

et al. 2018

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"Aceto Balsamico di Modena" (ABM) is a protected geographical indication salad dressing obtained from cooked and/or concentrated grape must, with the addition of wine vinegar and a maximum of 2% caramel (EU Reg 583/2009). In this study, we investigated whether the combination of C/ C of ethanol using isotope ratio mass spectrometry with H-site-specific natural isotope fractionation-nuclear magnetic resonance and minor sugars using ion chromatography with pulse amperometric and charged aerosol detection is able to improve detection of sugar addition to ABM must. A large selection of authentic Italian grape musts and different samples of balsamic vinegar with an increasing percentage of added beet, cane, and sugar syrups were considered. The possible degradation of sugars in the ABM matrix during shelf life was also investigated. While stable isotope ratios analysis remains the favoured method for determining cane and beet sugar addition, dosage of minor sugar (in particular maltose) proved to be very useful for detecting the addition of sugar syrup. Thanks to this innovative approach, 3 out of 27 commercial ABMs were identified as adulterated. A combination of stable isotope ratio and ion chromatography with pulse amperometric and charged aerosol detection analysis can be therefore proposed as a suitable tool for detecting the authenticity of ABM must.

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Determination of carbohydrates and sweeteners in foods and biologically active additives by high-performance liquid chromatography

Cited by 11 publications

References 6 publications

Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication

Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication

Carbohydrate determination in honey samples by ion chromatography–mass spectrometry (HPAEC-MS)

Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

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