Lamb J D, Myers G S, Edge N
Department of Chemistry, Brigham Young University, Provo, Utah 84602.
J Chromatogr Sci. 1993 Sep;31(9):353-7. doi: 10.1093/chromsci/31.9.353.
To meet the demands for improved carbohydrate analysis techniques, a method of sugar extraction and analysis has been developed using ion chromatography. The sample preparation method, which uses filtration and extraction steps, has been shown to adequately isolate glucose, fructose, and sucrose from other food components in raw and processed vegetables. Resulting sample preparations were successfully analyzed by ion chromatography using pulsed amperometric detection, which is a sensitive, rapid, and accurate technique. Sugar concentrations in a number of different vegetable products were successfully determined in this way.
为满足对改进碳水化合物分析技术的需求，已开发出一种使用离子色谱法的糖提取和分析方法。该样品制备方法采用过滤和提取步骤，已证明能从生蔬菜和加工蔬菜的其他食品成分中充分分离出葡萄糖、果糖和蔗糖。所得样品制备物通过使用脉冲安培检测的离子色谱法成功进行了分析，这是一种灵敏、快速且准确的技术。通过这种方式成功测定了多种不同蔬菜产品中的糖浓度。
