Department of Science and Food Technology, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Brazil.
Talanta. 2012 May 15;93:62-6. doi: 10.1016/j.talanta.2012.01.034. Epub 2012 Jan 24.
In this study, the determination of fructose, glucose and sucrose by capillary electrophoresis (CE) was investigated. The tendency of the analyte to undergo electromigration dispersion and the buffer capacity were evaluated using the Peakmaster(®) software and considered in the optimization of the background electrolyte, which was composed of 20 mmol L(-1) sorbic acid, 0.2 mmol L(-1) CTAB and 40 mmol L(-1) NaOH at pH 12.2. Under optimal CE conditions, the separation of the substances investigated was achieved in less than 2 min. The detection limits for the three analytes were in the range of 0.022 and 0.029 g L(-1) and precision measurements within 0.62-4.69% were achieved. The proposed methodology was applied in the quantitative analysis by direct injection of in honey samples to determine the main sugars presents. The samples were previously dissolved in deionized water and filtered with no other sample treatment. The mean values for fructose, glucose and sucrose were in the ranges of 33.65-45.46 g 100g(-1), 24.63-35.06 g 100g(-1) and <0.22-1.32 g 100g(-1), respectively. The good analytical performance of the method makes it suitable for implementation in food laboratories for the routine analysis of honey samples.
在这项研究中，考察了通过毛细管电泳（CE）测定果糖、葡萄糖和蔗糖。使用 Peakmaster（®）软件评估了分析物的电泳迁移分散趋势和缓冲能力，并将其考虑在背景电解质的优化中，背景电解质由 20 mmol L（-1）山梨酸、0.2 mmol L（-1）CTAB 和 40 mmol L（-1）NaOH 组成，pH 值为 12.2。在最佳 CE 条件下，在不到 2 分钟的时间内实现了被研究物质的分离。三种分析物的检测限在 0.022 和 0.029 g L（-1）之间，精密度测量值在 0.62-4.69%之间。该方法应用于直接进样蜂蜜样品的定量分析，以确定主要存在的糖分。样品先前溶解在去离子水中，并经过过滤，无需进行其他样品处理。果糖、葡萄糖和蔗糖的平均值分别在 33.65-45.46 g 100g（-1）、24.63-35.06 g 100g（-1）和<0.22-1.32 g 100g（-1）范围内。该方法具有良好的分析性能，适合在食品实验室中用于蜂蜜样品的常规分析。
