title: Ion chromatographic analysis of glucose, fructose, and sucrose concentrations in raw and processed vegetables.
abstract: To meet the demands for improved carbohydrate analysis techniques, a method of sugar extraction and analysis has been developed using ion chromatography. The sample preparation method, which uses filtration and extraction steps, has been shown to adequately isolate glucose, fructose, and sucrose from other food components in raw and processed vegetables. Resulting sample preparations were successfully analyzed by ion chromatography using pulsed amperometric detection, which is a sensitive, rapid, and accurate technique. Sugar concentrations in a number of different vegetable products were successfully determined in this way.
authors.affiliation: Department of Chemistry, Brigham Young University, Provo, Utah 84602.
authors.forename: J D
authors.initials: JD
authors.lastname: Lamb
authors.forename: G S
authors.initials: GS
authors.lastname: Myers
authors.forename: N
authors.initials: N
authors.lastname: Edge
mesh_terms: D002852:Chromatography, Ion Exchange; D003296:Cooking; D004040:Dietary Carbohydrates / Q000032:analysis*; D005374:Filtration; D005632:Fructose / Q000032:analysis*; D005947:Glucose / Q000032:analysis*; D013395:Sucrose / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D004040:Dietary Carbohydrates; D005632:Fructose; D013395:Sucrose; D005947:Glucose