High pressure liquid chromatographic determination of mono- and disaccharides in presweetened cereals: Collaborative study.
A collaborative study was conducted using a modified AOAC method (sugars in chocolate) for the determination of fructose, glucose, sucrose, and maltose in presweetened cereals by high pressure liquid chromatography (HPLC). Eight samples consisting of 6 products were analyzed in duplicate by the HPLC method and the AOAC Lane-Eynon method. The AOAC method was modified to use water-alcohol (1 + 1) and Sep-Pak C18 cartridges for sample cleanup. The HPLC results indicate precision comparable to the lane-Eynon method and the chocolate method. The modified HPLC method has been adopted official first action.
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004187:Disaccharides / Q000032:analysis*; D002523:Edible Grain / Q000032:analysis*; D009005:Monosaccharides / Q000032:analysis*
D004187:Disaccharides; D009005:Monosaccharides