Liquid chromatographic determination of polydextrose in food matrixes.
A liquid chromatographic (LC) method has been developed to determine the content of polydextrose, a water-soluble 1 calorie/g bulking agent, in food matrixes such as cookies, cakes, fruit spreads, and chocolate toppings. This analysis, which requires use of a blank matrix, provides a feasible means to control the manufacture of foods containing this additive and provides a component for the accurate determination of the caloric value of a particular food product. The method involves aqueous extraction of the polydextrose from the food matrix followed by separation on a carbohydrate analysis column. The LC system uses a mobile phase of 0.005M CaSO4.2H2O and a refractive index detector for quantitation. Polydextrose recoveries from the food matrixes varied from 91.5 to 100.9% with assay precision, expressed as coefficient of variation, ranging from 0.7 to 4.3%. Each error estimate was derived from 5 parallel determinations. The present methodology is precise and selective in contrast to the modified classical phenol-sulfuric acid colorimetric method for assaying carbohydrates, which had been used for polydextrose determination in food matrixes in the past. Because the coefficient of variation frequently exceeded 10%, replicate analyses were necessary to achieve quantitation.
Noffsinger
J B
JB
Pfizer, Inc., Quality Control Division, Groton, CT 06340.
Emery
M
M
Hoch
D J
DJ
Dokladalova
J
J
D002099:Cacao / Q000032:analysis; D002853:Chromatography, Liquid; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D005936:Glucans / Q000032:analysis*; D012997:Solvents
D005936:Glucans; D012997:Solvents; C033375:polydextrose