ALKALINE STABILITY OF THE OLIGOSACCHARIDES PRESENT IN BEET MEDIUM INVERT SUGAR

被引：6

作者：

LLOYD, LL

WASE, DAJ

KENNEDY, JF

机构：

[1] UNIV BIRMINGHAM,SCH CHEM ENGN,BIRMINGHAM B15 2TT,W MIDLANDS,ENGLAND

[2] UNIV BIRMINGHAM,SCH CHEM,CHEM BIOACT CARBOHYDRATES & PROT RES LAB,BIRMINGHAM B15 2TT,W MIDLANDS,ENGLAND

来源：

FOOD CHEMISTRY | 1995年 / 53卷 / 02期

关键词：

D O I：

10.1016/0308-8146(95)90775-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The stability of the components of beet medium invert sugar, D-glucose, D-fructose, sucrose, and oligosaccharides, in the eluent used for anion-exchange highperformance liquid chromatography (HPLC) analysis with pulsed amperometric detection has been determined. The monosaccharides undergo degradation when stored in 100 mM sodium hydroxide but the degradation products produced elute before the beet medium invert sugar fingerprint oligosaccharides. Sucrose and the fingerprint beet medium invert sugar oligosaccharides do not produce detectable degradation products when stored under similar conditions. The presence of sodium acetate, the eluting salt in the HPLC method, does not alter the degradation product spectrum. The fingerprint peaks in the oligosaccharide region, are components of beet medium invert sugar and not artefacts of the anion-exchange HPLC method; they are stable under the HPLC analysis conditions used.

引用

页码：117 / 124

页数：8

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