Food analysis polyols

There is no ideal HPLC system for the analysis of carbohydrates in foods, but of the techniques offering different and complementary selectivities, each has its own advantages and drawbacks. The characteristics of the principal systems that, at present, are most widely used are summarized in Table 5. Additionally, the reader is directed to the recent review by Churms (4), in which the performance of several HPLC systems is compared with respect to their capacity factors for sugars and polyols. 

NPC has also found some apphcations in the held of carbohydrate analysis. Typical stationary phases used for this application are alkyl amine-, diol-, or polyol-bonded silicas [50-53]. Alkyl amino-bonded silicas are commonly used for the separation of saccharides and oligosaccharides in various matrixs, such as food or biological huids. Although water is used as part of mobile phase, the retention behavior of carbohydrate follows the NPC retention behavior. 

Examination of polyol migration from test samples Samples 5, 6, 8 and 9 in the form of pouches were subjected to ten-day testing at 40 °C with the food simulants distilled water, 3% acetic acid, 10% ethanol and olive oil. The three aqueous simulant extracts (1 ml of each) were diluted 1 1 with acetonitrile prior to analysis. Olive oil extracts (5 g) were shaken and extracted with 3 ml of acetonitrile prior to examination, using the same conditions. No evidence was found from the total ion traces to suggest migration of any unreacted polyols under the ten days at 40 °C test condition. 

LAWSON G, BARTRAM s, FiTCHNER s and WOODLAND E (2000) MALDl-MS and colorimetric analysis of diisocyanate and polyol migrants from model polyurethane adhesives used in food packaging, Analyst, 125, 115-118. 

Niinez-SeUds, A.J., Vdlez Castro, H.T., Agilero-Aguero, J. et al (2002) Isolation and quantitative analysis of phenolic antioxidants, free sugars, and polyols from mango (Mangifera indica L.) stem bark aqueous decoction used in Cuba as a nutritional supplement. /. Agric. Food Chem., 50, 762-766. 

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