Abstract
This review presents a study of new advances in chromatographic methods and capillary electrophoresis for the analysis and quantification of carbohydrates in food and drink that have been made in essentially the last seven years (1995–2002). All the main groups of sugars have been considered: monosaccharides, disaccharides, trisaccharides, oligosaccharides, related compounds such as alditols, alditol glycosides, polyols, amino sugars, deoxy sugars, uronic acids and aldonic acids. The chromatographic methods referred to are High Performance Liquid Chromatography (HPLC), Gas Chromatography (GC) and related techniques (AMD-HPTLC: High Performance Thin-Layer Chromatography with Automated Multiple Development). Capillary Electrophoresis (CE) was also discussed.
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