Chinese Journal of Chromatography ›› 2023, Vol. 41 ›› Issue (9): 781-788.DOI: 10.3724/SP.J.1123.2023.02014
• Articles • Previous Articles Next Articles
LIU Yu1, XING Jiali2,*(), SHEN Jian2, BI Xiaoli2, MAO Lingyan2, XU Xiaorong2, ZHANG Shufen2, LOU Yongjiang1,*(), WU Xi1, MU Yinghua1
Received:
2023-02-17
Online:
2023-09-08
Published:
2023-09-15
Supported by:
CLC Number:
LIU Yu, XING Jiali, SHEN Jian, BI Xiaoli, MAO Lingyan, XU Xiaorong, ZHANG Shufen, LOU Yongjiang, WU Xi, MU Yinghua. Simultaneous determination of six rare sugars in solid foods by high performance liquid chromatography-evaporative light-scattering detection[J]. Chinese Journal of Chromatography, 2023, 41(9): 781-788.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.chrom-china.com/EN/10.3724/SP.J.1123.2023.02014
Fig. 4 Chromatogram of the six rare sugars in the mixed standard solution 1. erythritol; 2. allulose; 3. tagatose; 4. mannitol; 5. isomaltulose; 6. trehalose.
Compound | Linear range/(mg/mL) | Regression equation | R2 | LOD/(g/100 g) | LOQ/(g/100 g) |
---|---|---|---|---|---|
Erythritol | 0.06-0.2 | y=1.330x+12.13 | 0.99977 | 0.20 | 0.60 |
Allulose | 0.06-0.2 | y=1.288x+11.87 | 0.99975 | 0.30 | 0.60 |
Tagatose | 0.06-0.2 | y=1.257x+12.11 | 0.99901 | 0.20 | 0.60 |
Mannitol | 0.09-0.3 | y=1.289x+12.53 | 0.99907 | 0.45 | 0.90 |
Isomaltulose | 0.18-0.6 | y=1.156x+12.20 | 0.99854 | 0.60 | 1.8 |
Trehalose | 0.18-0.6 | y=1.096x+12.07 | 0.99959 | 0.50 | 1.8 |
Table 1 Linear ranges, regression equations, coefficients of determination (R2), limits of detection (LODs) and limits of quantification (LOQs) of the six rare sugars
Compound | Linear range/(mg/mL) | Regression equation | R2 | LOD/(g/100 g) | LOQ/(g/100 g) |
---|---|---|---|---|---|
Erythritol | 0.06-0.2 | y=1.330x+12.13 | 0.99977 | 0.20 | 0.60 |
Allulose | 0.06-0.2 | y=1.288x+11.87 | 0.99975 | 0.30 | 0.60 |
Tagatose | 0.06-0.2 | y=1.257x+12.11 | 0.99901 | 0.20 | 0.60 |
Mannitol | 0.09-0.3 | y=1.289x+12.53 | 0.99907 | 0.45 | 0.90 |
Isomaltulose | 0.18-0.6 | y=1.156x+12.20 | 0.99854 | 0.60 | 1.8 |
Trehalose | 0.18-0.6 | y=1.096x+12.07 | 0.99959 | 0.50 | 1.8 |
Fig. 5 Chromatograms of mixed standard, blank matrix and spiked blank matrix solutions 1. erythritol; 2. allulose; 3. tagatose; 4. mannitol; 5. isomaltulose; 6. trehalose.
Compound | Low | Medium | High | |||||
---|---|---|---|---|---|---|---|---|
Recovery/% | RSD/% | Recovery/% | RSD/% | Recovery/% | RSD/% | |||
Erythritol | 102.0 | 1.4 | 96.9 | 3.2 | 95.3 | 1.3 | ||
Allulose | 94.6 | 2.9 | 94.2 | 3.4 | 93.5 | 2.4 | ||
Tagatose | 95.0 | 0.7 | 92.6 | 2.8 | 93.3 | 2.3 | ||
Mannitol | 103.2 | 1.1 | 100.8 | 2.0 | 93.9 | 4.4 | ||
Isomaltulose | 98.4 | 3.9 | 98.4 | 2.8 | 96.5 | 2.6 | ||
Trehalose | 100.4 | 1.7 | 99.7 | 2.3 | 101.0 | 3.8 |
Table 2 Spiked recoveries and precisions of the six rare sugars (n=6)
Compound | Low | Medium | High | |||||
---|---|---|---|---|---|---|---|---|
Recovery/% | RSD/% | Recovery/% | RSD/% | Recovery/% | RSD/% | |||
Erythritol | 102.0 | 1.4 | 96.9 | 3.2 | 95.3 | 1.3 | ||
Allulose | 94.6 | 2.9 | 94.2 | 3.4 | 93.5 | 2.4 | ||
Tagatose | 95.0 | 0.7 | 92.6 | 2.8 | 93.3 | 2.3 | ||
Mannitol | 103.2 | 1.1 | 100.8 | 2.0 | 93.9 | 4.4 | ||
Isomaltulose | 98.4 | 3.9 | 98.4 | 2.8 | 96.5 | 2.6 | ||
Trehalose | 100.4 | 1.7 | 99.7 | 2.3 | 101.0 | 3.8 |
Fig. 6 Chromatogram for interference experiments 1. erythritol; 2. allulose; 3. tagatose; 4. mannitol; 5. isomaltulose; 6. trehalose; Fru: fructose; Glu: glucose; Suc: sucrose; Lac: lactose.
Matrices | Rare sugar counts | Compound | Pre-treatment time/min | LOQ/ (mg/mL) | Ref. |
---|---|---|---|---|---|
Bread, chocolate, chewing gum, cookie, candy, lotus root powder | 6 | erythritol, allulose, tagatose, mannitol, isomaltulose, trehalose | 20 | 0.06-0.18 | this work |
Honey | 1 | allulose | - | 1.0 | [ |
Candy, chewing gum, jelly, chocolate, snack, processed chocolate products | 2 | erythritol, mannitol | 65 | 1.3-1.7 | [ |
Beverage | 1 | allulose | 30 | 0.060 | [ |
Food product | 2 | erythritol, mannitol | 25 | 0.15-0.24 | [ |
Table 3 Comparison with other literature methods
Matrices | Rare sugar counts | Compound | Pre-treatment time/min | LOQ/ (mg/mL) | Ref. |
---|---|---|---|---|---|
Bread, chocolate, chewing gum, cookie, candy, lotus root powder | 6 | erythritol, allulose, tagatose, mannitol, isomaltulose, trehalose | 20 | 0.06-0.18 | this work |
Honey | 1 | allulose | - | 1.0 | [ |
Candy, chewing gum, jelly, chocolate, snack, processed chocolate products | 2 | erythritol, mannitol | 65 | 1.3-1.7 | [ |
Beverage | 1 | allulose | 30 | 0.060 | [ |
Food product | 2 | erythritol, mannitol | 25 | 0.15-0.24 | [ |
|
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||