高效液相色谱法测定低热量食品中的葡萄糖、果糖、蔗糖、麦芽糖醇和山梨糖醇的研究

A Study on the Determination of Glucose,Fructose, Sucrose, Maltitol and Sorbitol in Low-calorie Foods by HPLC

本研究将高效液相色谱法与化学水解相结合，探讨了低热量食品中葡萄糖、果糖、蔗糖、麦芽糖醇和山梨糖醇同时测定方法。采用ＷａｔｅｒｓＳｕｇａｒＰａｋＩ柱，以甲醇为流动相，对样品中的葡萄糖、果糖、麦芽糖醇和山梨糖醇进行分离，用示差折光检测器进行测定。并根据蔗糖水解生成等摩尔的果糖和葡萄糖，以本法测得样品水解前后果糖的增加量，判定样品中是否含有蔗糖并计算蔗糖的含量。从而达到同时测定低热量食品中五种组分的目的，本法简单、快速、精确、实用。

Through the combination HPLC with chemical hydrolysis,We have studied on the simultaneous determination method of glucose,fructose,sucrose,maltitol and sorbitol in low-calorie foods. Waters Sugar Pak I column has been used to separate glucose, fructose, maltitol and sorbitol in sample with methanol as mobile phase and detected with differential refractometer. Furthermore, according to the sucrose can be hydrolyzed into fructose and glucose with equal molor ,and an increase of the fructose content in sample before and after hydrolysis determined by our method, we have determined whether sucrose is present in sample and calculate the sucrose content in the sample. Thus a simultaneous determination method of five compositions in low-calorie foods has been obtained. This method is simple,fast, accurate and practical.