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Definition
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Mono- and di-saccharides
HO OH OH OH OH
OH
O OH OH
HO
O O O etc
HO
OH HO OH HO OH HO OH
HO OH OH
OH
O OH
HO OH OH
HO OH O
HO HO
O OH
O HO
HO O OH
HO O O
O OH HO OH
OH OH O
HO OH
OH
HO OH
O O
HO
HO O
HO OH
etc
OH OH
Cellobiose
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Common mono- and di-saccharides
HO OH OH OH OH
O OH
O O
HO
OH HO OH HO OH
HO OH OH
OH
O OH
HO OH OH
HO OH O
HO HO
O HO OH
O
HO O OH
HO O O
O OH HO OH
OH OH O
HO OH
OH
HO OH
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Common mono- and di-saccharides
HO OH OH OH OH
O OH
O O
HO
OH HO OH HO OH
HO OH OH
OH
O OH
HO OH OH
HO OH O
HO HO
O HO OH
O
HO O OH
HO O O
O OH HO OH
OH OH O
HO OH
OH
HO OH
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Common sugars in foods
Mono-saccharides:
Di-saccharides:
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Properties of sugars
(LC Analysis)
OH Trimethylsilyl
Primary amine chloride
Glycosylamine O Methylsilyl
HO ether
(LC Analysis) HO OH (GC Analysis)
OH
Ac2O
Acetate
(GC Analysis)
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Properties of sugars
Water soluble.
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Sugar Analysis
LC Methods with:
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Current AOAC LC Methods
977.20 Honey Fructose, glucose, sucrose
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Current GB LC Method
GB-T 22221-2008
食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测
定 高效液相色谱法
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Mono- and di-saccharides analysis
Amine column
Acetonitrile/water (80:20)
Refractive index detector
2 mL/min at 30 oC
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Mono- and di-saccharides analysis
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Mono- and di-saccharides analysis
Shodex column
Water
Refractive index detector
0.5 mL/min at 80 oC
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Mono- and di-saccharides analysis
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Analysis of reducing sugars
AOAC methods:
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Analysis of reducing sugars
R H R OH
OH OH
O OH
HO HO
HO OH HO O
OH OH
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Limitation of analyzing reducing sugar
HO
carbohydrate of animal diet). HO
HO O
O OH
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Typical analysis
Sugars
Sugars in
in Preparation/
Preparation/ LC
LC
sample
sample Clean
Clean up
up
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Mono- and di-saccharides analysis
Extract the
sugars from
sample using a
mixture of ethanol
and water
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Mono- and di-saccharides analysis
Centrifuge the
mixture after the
extraction
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Mono- and di-saccharides analysis
Clean up the
extract by SPE
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Mono- and di-saccharides analysis
Clean up the
extract by SPE
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Mono- and di-saccharides analysis
Analyse the
extract using LC
with refractive
index detector
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Proficiency test
FAPAS
LGC
AOAC
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CRM
BCR
NIST
LGC
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Points to note
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Points to note
Definition of “0”
Sugars ≤0.5 g/100 g
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Thank You
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