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Analysis and Quantitation of Minor Di‐ and Trisaccharides in Honey, Using Capillary Gas Chromatography
Author(s) -
LOW N.ICHOLAS H.,
SPORNS P.ETER
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07755.x
Subject(s) - chromatography , chemistry , gas chromatography , fructose , high performance liquid chromatography , organic chemistry
Methodology is introduced to separate and quantitate most of the di‐ and trisaccharides composed of glucose and fructose moieties, found in honey. At least twelve closely related disaccharides and seven trisaccharides were successfully identified and quantitated employing a combination of reduction and trimethylsilylation followed by either temperature programmed (disaccharides) or isothermal (trisaccharides) gas chromatography. The oligosaccharides in honey, representing approximately 3% of the total sugars, could be isolated using preparative HPLC and analyzed using the aforementioned gas chromatographic methodology. In addition, these oligosaccharides could also be analyzed without employing a preparative HPLC separation by using a concomitantly larger sample volume. Palatinose, not previously reported in honey, was found in many honey samples.