Rapid Analysis of Added Sugars in Meat Samples by UHPLC-ELSD using a Traditional HPLC Amino Column Chemistry (TN-1216)

Abstract:

The simple sugars fructose and glucose along with the disaccharides, sucrose, maltose, and lactose are commonly added to flavour or preserve (cure) meats and are required to accurately quantify for formulation and USDA nutritional label claims. Hydrophilic interaction chromatography (HILIC) separations over polar amine stationary phases have been popular methodologies implemented by HPLC. The desire to decrease run-time, increase throughput, and decrease solvent consumption through UHPLC steps have been a challenge with this application due to limited UHPLC stationary phases available for scale down.

Document Type:

Technical Notes

Industries:

Food & Beverage

Techniques:

HPLC / UHPLC

Brands:

SphereClone

PDF Link:

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