based on upc 2 ‑elsd Method for Determination of the 4 Main Monosaccharides and Disaccharides in Honey
A sugar content, honey technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve problems such as difficult separation, achieve high sensitivity, accurate measurement, and stable measurement results
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Embodiment 1
[0065] (1) Chromatographic conditions
[0066] The column is ACQUITY UPC 2 BEH (100mm×3.0mm, 1.7μm); system back pressure is 1700 psi; column temperature is 50°C; sample chamber temperature: 10°C; mobile phase is supercritical CO 2 (mobile phase A) and methanol solution (containing 0.2% by volume of NH 3 ·H 2 O) (mobile phase B), the elution gradient is as listed in Table 1 above; the flow rate is 1.0 mL / min; the injection volume: 1 μL. ELS was used as the detector, the carrier gas was nitrogen, the pressure was 30 psi, the temperature of the drift tube was 50° C., and the gain was 500.
[0067] (2) Standard solution preparation
[0068] First, accurately weigh 50mg of fructose, 75mg of glucose, 15mg of sucrose, and 15mg of maltose (accurately weighed to 0.1mg) into different 10mL volumetric flasks, first add 0.5-1mL of water to dissolve them, and then use a volume ratio of 1:1 isopropanol: normal hexane constant volume, make the single standard stock solution that concen...
Embodiment 2
[0079] The specific steps are as described in Example 1. Another commercially available honey (sample B) is selected for measurement, and the contents of four main monosaccharides and disaccharides are shown in Table 4. The total content of fructose and glucose in the sample is 64.70%. , the sucrose content is less than 5%, which meets the national standard of honey, and the sample chromatogram is as follows image 3 shown.
[0080] Table 4 Test results of sample B
[0081] main component
Embodiment 3
[0083] The standard solution spiked recovery experiment of high, medium and low concentration levels was carried out in the honey samples with known content. Each spiked level was measured 5 times in parallel, and the test results are shown in Table 5. The recovery rate of the method was 86.56%-103.77%, and the RSD was 1.75%-4.29%, which can meet the needs of actual sample determination.
[0084] Table 5 The spiked recoveries and relative standard deviations (n=6) of 4 kinds of monosaccharides and disaccharides in the samples
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