ION-CHROMATOGRAPHIC ANALYSIS OF GLUCOSE, FRUCTOSE, AND SUCROSE CONCENTRATIONS IN RAW AND PROCESSED VEGETABLES

To meet the demands for improved carbohydrate analysis techniques, a method of sugar extraction and analysis has been developed using ion chromatography. The sample preparation method, which uses filtration and extraction steps, has been shown to adequately isolate glucose, fructose, and sucrose from other food components in raw and processed vegetables. Resulting sample preparations were successfully analyzed by ion chromatography using pulsed amperometric detection, which is a sensitive, rapid, and accurate technique. Sugar concentrations in a number of different vegetable products were successfully determined in this way. © 1994, Oxford University Press.