APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODS

被引：51

作者：

HURST, WJ

MARTIN, RA

ZOUMAS, BL

机构：

[1] Hershey Food Corp, Research Labs, Hershey, Pennsylvania, 17033

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08529.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High performance liquid chromatography (HPLC) has been applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose and lactose) present in a broad variety of food items, both fresh and processed. Following one of two simple extraction procedures, HPLC analysis is complete in 15 min. Recovery studies indicate good recovery from a variety of food matrices (94–104%). Relative standard deviations indicate excellent precision. The method permits an update of current carbohydrate literature both qualitatively and quantitatively. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：892 / &

共 29 条

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