Abstract
Abstract The colorants of pure maple, cane and maple, refined cane sugar, and light brown sugar sirups were separated into two fractions, one of high- and the other of lowmolecular weights, by means of gel filtration. The ratio of the amounts of high- to the low-molecular weight fractions of pure maple was the lowest of the four sirups and serves as a means of differentiation from these sirups. The color fraction ratio was highest for blended cane-maple sugar sirup. Many maple sirups are also distinguished by a pink band formed on the gel filtration column.
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