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Comparison of different extraction and detection methods for sugars using amino-bonded phase HPLC
Mustafa Karkacier1, Mustafa Erbas, Mustafa K Uslu
1Akdeniz University Faculty of Agriculture, Department of Food Engineering, 07070 Antalya, Turkey.
Journal of Chromatographic Science
|August 26, 2003
Summary
Water extraction yielded the highest free sugar content in apples. Different analytical methods for quantitating sugars like glucose, fructose, and sucrose showed significant variations, impacting results.
Area of Science:
- Agricultural Chemistry
- Analytical Chemistry
- Food Science
Background:
- Accurate quantification of sugars in fruits is crucial for quality assessment and nutritional analysis.
- Various extraction and detection methods exist, but their comparative performance for apple sugars is not fully elucidated.
Purpose of the Study:
- To compare different methods for quantifying individual sugars (glucose, fructose, sucrose) extracted from apple samples.
- To evaluate the impact of extraction and detection techniques on sugar profiling.
Main Methods:
- Apple samples were extracted using methanol and water.
- Sugars were separated using an amino-bonded carbohydrate column with a 75:25 acetonitrile-water mobile phase at 1.4 mL/min.
- Detection was performed using UV (190 nm) and refractive index detectors.
Main Results:
- Significant differences (p < 0.01) in sugar profiles were observed based on the extraction and detection methods employed.
- Water extraction resulted in the highest measured content of free sugars.
- The analytical method achieved sugar separation within 20 minutes.
Conclusions:
- The choice of extraction and detection method significantly influences the quantitative results of sugar analysis in apples.
- Water is recommended as an effective extraction solvent for maximizing free sugar recovery in apple analysis.