[Determination of polydextrose in food using ion exchange chromatography and pulsed amperometric detection].
A method to determine the synthetic carbohydrate polydextrose, which is used as a bulking agent for the preparation of calorie-reduced foodstuffs, is described. The sample clean-up involves the extraction of polydextrose with water and enzymatic degradation of interfering polysaccharides, such as starch and inulin. The chromatographic system consists of a high-performance anion-exchange column that separates carbohydrates up to molecular weights of 15,000 and pulsed amperometric detection. For unbaked goods recoveries ranged from 94 to 106%, for baked goods recovery rates of 100 to 115% were measured.
Stumm
I
I
Institut für Lebensmittelchemie, TU Berlin, Bundesrepublik Deutschland.
Baltes
W
W
D002852:Chromatography, Ion Exchange; D005503:Food Additives / Q000032:analysis* / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005936:Glucans / Q000032:analysis* / Q000737:chemistry; D015394:Molecular Structure
D005503:Food Additives; D005936:Glucans; C033375:polydextrose
Bestimmung von Polydextrose in Lebensmitteln mittels Ionenchromatographie und gepulster amperometrischer Detektion.