高效液相色谱法测定巧克力中的碳水化合物：协同研究
High performance liquid chromatographic determination of carbohydrates in chocolate: collaborative study.
作者信息
Hurst W J, Martin R A
出版信息
J Assoc Off Anal Chem. 1980 May;63(3):595-9.
A collaborative study determining sucrose, glucose, fructose, maltose, and lactose in chocolate products was conducted using a previously published high performance liquid chromatographic (HPLC) method. Five samples (2 milk chocolates, 1 dark chocolate, 1 powdered mix, and 1 sirup) were analyzed in duplicate by 7 collaborators. The results indicate adequate method precision. In addition, the HPLC method allows for the simultaneous determination of 5 saccharides in chocolate products in 15 min. The method has been adopted as official first action.
采用先前发表的高效液相色谱（HPLC）方法，开展了一项关于巧克力产品中蔗糖、葡萄糖、果糖、麦芽糖和乳糖的协作研究。7名协作人员对5个样品（2块牛奶巧克力、1块黑巧克力、1份混合粉和1份糖浆）进行了双份分析。结果表明该方法精密度良好。此外，HPLC方法可在15分钟内同时测定巧克力产品中的5种糖类。该方法已被采用为首次官方方法。
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