Abstract
In the mid-1970s and before, Gas Chromatography was the leading technique for analysing carbohydrates in foods until when HPLC start to dominate. Never the less, GC still offers advantages for many applications of food technologists in carbohydrates. The efficiency of the detection of these molecules is reduced as a result of the high polarity and un-volatility of sugars. To overcome these problems, the sugars can be derivative by removing the active hydrogen such as -OH, consequently increasing volatility and improving detectability. Acylation reaction is the most commonly used method of derivatization.
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