Title: Determination of sugars in vinegar by HPLC and difference analysis
Abstract: A high-performance liquid chromatography(HPLC) method was established for the simultaneous analysis of fructose, glucose, sucrose, maltose and lactose in vinegar. The protein of vinegar was precipitated by potassium ferrocyanide and zinc sulfate. The extract was purified by C18 solid phase extraction, separated with NH2 chromatographic column and detected by HPLC-RID. Quantification was performed by external standard method. Under the above conditions, fructose, glucose, sucrose, maltose and lactose could be well separated. Five sugars showed good linearity in the range of 0.5~20.0 g/L. The recovery were 95.20%~102.40%, and the relative standard deviation(RSD) were 0.91%~3.61%. The detection limit of the method were 0.02~0.10 g/L. By measuring and analyzing of vinegar samples were sold in supermarket, the result indicated that the content of sugar in vinegar were different caused by manufacturing processes and the use of product.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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