L'homme C, Peschet J L, Puigserver A, Biagini A
Institut Méditerranéen de Recherche en Nutrition, UMR Université Aix-Marseille III-INRA, Faculté des Sciences et Techniques de Saint-Jérĵme, France.
J Chromatogr A. 2001 Jun 22;920(1-2):291-7. doi: 10.1016/s0021-9673(00)01262-0.
Fructans are food-grade non-digestible carbohydrates that exert beneficial nutritional effects. Their characterization and quantification is required for food-labeling purposes. We describe the suitability of high-performance anion-exchange chromatography coupled with pulsed amperometric detection for the identification and quantification of fructans in fresh fruits (various apple and pear cultivars, plum, banana) as well as in commercial stewed fruits obtained from a local manufacturer. After extraction with water and appropriate filtration, inulobiose [beta-D-Fru-(2-->1)-beta-D-fructofuranoside; F2], 1-kestose [beta-D-Fru-(2-->1)2-alpha-D-glucopyranoside; GF2] and nystose [beta-D-Fru-(2-->1)3-alpha-D-glucopyranoside; GF3] were completely separated in a single 36-min run using a Dionex CarboPac PA 100 column and the new quadruple-potential waveform, originally tailored for oligosaccharide separation. No measurable amounts of F3 and GF4 were detected within the group of studied fruit products. Peak identification was realized using standards. The method is easy, reproducible, and sensitive since as little as 28 microg of sugar per gram dry matter can be quantified. Banana and plum are the varieties containing the highest levels of fructans (about 6000 microg per gram dry matter). The maturity of the fruit appears to have a great influence on the level of GF2. Samples of apple-banana stewed fruits contained the highest total fructan concentration (about 700 microg per gram dry matter). Accurate quantification of fructans will allow more precise nutritional formulation and diet selection for higher fructan consumption.
果聚糖是具有有益营养作用的食品级不可消化碳水化合物。为了食品标签的目的，需要对其进行表征和定量。我们描述了高效阴离子交换色谱结合脉冲安培检测法用于鉴定和定量新鲜水果（各种苹果和梨品种、李子、香蕉）以及当地制造商生产的商业炖制水果中果聚糖的适用性。用水提取并经过适当过滤后，使用戴安CarboPac PA 100柱和最初为寡糖分离定制的新型四电位波形，在36分钟的单次运行中可将菊粉二糖[β-D-果糖-(2→1)-β-D-呋喃果糖苷；F2]、蔗果三糖[β-D-果糖-(2→1)2-α-D-吡喃葡萄糖苷；GF2]和蔗果四糖[β-D-果糖-(2→1)3-α-D-吡喃葡萄糖苷；GF3]完全分离。在所研究的水果产品组中未检测到可测量量的F3和GF4。通过标准品实现峰鉴定。该方法简便、可重复且灵敏，因为每克干物质低至28微克的糖都可进行定量。香蕉和李子是果聚糖含量最高的品种（每克干物质约6000微克）。水果的成熟度似乎对GF2的含量有很大影响。苹果 - 香蕉炖制水果样品的总果聚糖浓度最高（每克干物质约700微克）。果聚糖的准确定量将有助于更精确的营养配方制定和选择更高果聚糖摄入量的饮食。
