Maltose identification

But a single case of maltosuria is reported in the literature (C2). The identification of maltose is based on the osazone, but the study is inadequate. The preliminary studies of Weijers et al. (W2) would suggest that maltosuria, secondary to maltase deficiency, exists and will be demonstrated conclusively in the near future. These patients can be expected to suffer from chronic diarrhea or vomiting or both. 

F 8.10 SEC analysis of com syrup on a sulfonated styrene-divinylbenzene resin in the Ca form. Peak identification (1) high-MW oligomers (2) DP-4 (3) nudtotriose (4) maltose (5) glucose. (Chromatographic conditions Column Sugar-Pak 1,6.5 mm x 300 mm. Mobile phase water. Flow rate ImL/min.) (Chromatogram courtesy of Waters Corp.)... 

Fignc 11.1 Sqnration of sugars on an aminopropyl bonded phase. Peak identification (1) fiructose (2) glucose (3) sucrose (4) maltose (S) lactose. (Chromatographic conditions Column Waters High-Performance Carbohydrate Column. Mobile phase aoetonitrile/water 7S-2S v/v.) Chromatogram courtesy of D. J. Phillips, Waters Corp.)... 

A number of papers have appeared aimed at elucidating the conformational aspects of the inter-glycosidic linkages of di- and trisaccharides by n.m.r. methods. Stereospecific H-labelling at C-6 allowed the identification of the signals due to H-6(R) and H 6( ) in the n.m.r. spectra of methyl /S-maltose and methyl p-isomaltose, and determination of the and values... 

FIGURE 10.10 Chromatograms of saccharides in (A) fruit yogurt, (B) candy, and (C) infant formula. Peak identification 1, D-galactose 2, D-glucose 3, saccharose 4, D-fructose 5, lactose 6, maltose 7, maltotriose 8, maltotetraose 9, maltopentaose 10, maltohexaose 11, maltoheptaose. Conditions Linear gradient from 0 to 0.25 M sodium acetate in 0.1 M sodium hydroxide on CarhoPAC PAl column (Dionex). Detection Pulsed amperometric detection (PAD). (Reprinted from Van Riel, J. and Olieman, C., Carbohydr. Res., 215, 39-46,1991.)... 

The rate of formation of osazones and their solubility, which differ substantially from case to case, can also serve as characteristic features useful in the identification of sugars. For example, osazones of glucose and fructose precipitate shortly after the heating of the solution, while saccharose requires 20 — 30 min of heating. Osazones of lactose and maltose precipitate only after cooling. In addition, phenylosazones of D-glucose, D-fructose, and D-mannose (which are identical) are insoluble in cold acetone, in contrast to phenylosazones of xylose, arabinose, rhamnose, and fructose. 

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