Abstract
In this paper several approaches are discussed for the direct analysis of the main sugars in different fruit juices. Refractometry, thin layer chromatography, volumetric analysis and high performance liquid chromatography with refractive index detector were tested and the results compared, discussing the advantages and disadvantages of each of them. Whereas the first method gives generically indications on the whole content of sugar and it doesn’t require any prior manipulation of the sample, thin layer chromatography is useful only for qualitative purpose, on the other hand the third method, after removal of interferences, makes possible the determination of the reducing and not reducing sugar, and the last one allows the qualitative and quantitative determination of the saccharides singularly. It’s very important to have not only knowledge about the chemical analysis of carbohydrates and their physicochemical properties, but especially how the methods can be used in product development for benefit of the public.
Highlights
Carbohydrates are important food and beverage components affecting taste and nutrition and their determination is one of the most frequently used parameters in the food analysis, having considerable application in nutritional and biochemical studies
Sucrose amount is determined by the Lane and Eynon method, but after the inversion of a portion of sample aqueous solution with chloridric acid followed by neutralization with alkali (NaOH)
high performance liquid chromatography (HPLC) has largely replaced the earlier methods of thin-layer chromatography (TLC) for the determination of mono- and disaccharides due to its advantages with regard to separation efficiencies [19]
Summary
Carbohydrates are important food and beverage components affecting taste and nutrition and their determination is one of the most frequently used parameters in the food analysis, having considerable application in nutritional and biochemical studies. The qualitative/quantitative analysis of carbohydrates in food matrices is important for the energy evaluation, the nutritional labeling, the quality control and for identifying possible adulterations [1,2]. The food and beverage industry requires robust and reliable methods of analysis for simple sugars such as carbohydrates [3]. Most approved methods for sugar determination are indirect physical, enzymatic or semi-empirical chemical methods [4]. The Lane-Eynon General Volumetric Method (AOAC 923.09) is a titration method of determining the concentration of reducing sugars in a sample [5]. GC and GC-MS are excellent techniques for the analysis of carbohydrates; the preparation of
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