Abstract
Samples presented for determination of the sorbitol content often contain various kinds of saccharides and these interfere with the determination by oxidation with periodate or some other methods. For the application of these methods, separation of sorbitol from saccharides is required. For this purpose, bakers' yeast with the sugar assimilability is considered to be useful, as it assimilats 95% or more of total saccharides. Therefore, some experimental conditions are examined to apply the bakers' yeast. As a result, an experimental condition was established and described as follows: (1) The adding amount of the bakers' yeast should be 0.4% to the test solution. (2) The applicable composition of the test solution should besaccharides%≤O.5%sorbitol%≥ 2×(saccharides%) In the case the content of sorbitol and/or saccharides is not known, the concentration is adjusted to the applicable sorbitol saccharides composition with adding known amount of sorbitol. By this method, reasonable values were obtained for several processed food products containing sorbitol and saccharides. Some examples are shown in this report.
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