Abstract
Fructosyl oligosaccharides, including fructo-oligosaccharide (FOS), are gaining popularity as functional oligosaccharides and have been found in various natural products. Our previous study suggested that maple syrup contains an unidentified fructosyl oligosaccharide. Because these saccharides cannot be detected with high sensitivity using derivatization methods, they must be detected directly. As a result, an analytical method based on charged aerosol detection (CAD) that can detect saccharides directly was optimized in order to avoid relying on these structures and physical properties to clarify the profile of fructosyl oligosaccharides in maple syrup. This analytical method is simple and can analyze up to hepta-saccharides in 30 min. This analytical method was also reliable and reproducible with high validation values. It was used to determine the content of saccharides in maple syrup, which revealed that it contained not only fructose, glucose, and sucrose but also FOS such as 1-kestose and nystose. Furthermore, we discovered a fructosyl oligosaccharide called neokestose in maple syrup, which has only been found in a few natural foods. These findings help to shed light on the saccharides profile of maple syrup.
Highlights
This study suggested the presence of an unidentified compound in maple syrup that was considered to be fructosyl oligosaccharide with a polymerization degree of at least three
This study aims to optimize the analysis method using FOS standards by hydrophilic interaction chromatography (HILIC)-charged aerosol detection (CAD) to clarify the profile of fructosyl oligosaccharides, including FOS in maple syrup
Inulin was analyzed using this optimized method, and up to hepta-saccharides could be analyzed within 30 min, which is comparable to the analysis time of pulsed amperometric detection (PAD)-based methods specialized for saccharides analysis [? ? ? ? ]
Summary
Maple syrup is a popular natural sweetener made by boiling sap from sugar maple trees. Maple syrup’s color darkens, and it is classified into four grades: golden, amber, dark, and very dark [? ]. Maple syrup has various biological effects, and it has been reported that different grades of maple syrup could have different biological effects [? It was reported that maple syrup contains pentoses, such as xylose, arabinose, and ribose, and polysaccharides, such as inulin [? Our previous study discovered that maple syrup contains a fructosyl oligosaccharide known as blastose [? ]. this study suggested the presence of an unidentified compound in maple syrup that was considered to be fructosyl oligosaccharide with a polymerization degree of at least three
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