Products containing sugars

These include mainly crystallised fruits, preserved fruits, jams, chocolates, sweetmeats, biscuits, effervescent citrate of magnesia, honey, condensed milk, liqueurs and sweet wines. Certain of these products are dealt with in other places, condensed milk, liqueurs and sweet wines, for instance, in the chapters dealing respectively with milk, spirits and liqueurs, and wines. The others are treated below, special attention being paid to the determination of the sugars. 

These are fruits impregnated and coated with sugar and are prepared by immersion and boiling in successive syrups of gradually increasing concentration. In some cases the amount and composition of the ash are determined, and tests made for injurious metals and for sweetening, antiseptic and colouring materials (see Preserves). 

Determination of the Sugars.—The principal sugar present is saccharose, but invert sugar is also found—mostly due to inversion of the saccharose during the preparation of the fruits—as well as glucose, which is added directly. The method of determination is as follows  

Similarly the percentage r of total reducing sugars after inversion is given by  

The percentage of saccharose determined polarimetrically may be checked by the formula  

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The Folin-Ciocalteau (FC) procedure is one of the standard procedures in wine analysis, as well as in tea analysis (Wiseman et al., 2001). One drawback in interpretation is that different classes of phenolics have varying taste attributes, and tests for chemical astringency based on precipitation of proteins have been recently developed (Adams et al., 1999). In addition, if the food product contains sugar, it can mask the bitterness and astringency, as observed in ripe fresh fruit, sweetened chocolates, and tea. 

This is the procedure employed in the analysis of many products containing sugar (see later in this chapter) and of spirituous liquors, in the determination of saccharose and lactose in condensed milk (q.v.), etc. 

Hanessians, Stephen, Mass Spearometry in the Determination of Struaure of Certain Natural Products Containing Sugars. ... 

The adverse reactions and precautions necessary with the starch and sucrose components should be considered in any product containing sugar spheres. For example, sucrose is generally regarded as more cariogenic than other carbohydrates, and in higher doses is also contraindicated in diabetic patients. 

Cautions Safety in children less than 6 years is not known. Antacids Undiagnosed gastrointestinal or rectal bleeding, ulcerative colitis, colostomy, diverticulitis, chronic diarrhea. Laxative Diabetes mellitus or patients on low-salt diet (some products contain sugar and sodium). Systemic Severe renal impairment. 

Much of the earlier work on the mass spectrometry of carbohydrates was discussed in this Series by Kochetkov and Chizhov, and the same authors have presented certain practical aspects of the technique. Hanessian described the application of mass spectrometry to natural products containing sugars, and other reviews have been written by Rosenthal and Heyns and coworkers. Lindberg and coworkers discussed the combined use of gas-liquid chromatography and mass spectrometry (g.l.c.-m.s.) with reference to alditol acetates and, elsewhere in this Series (see Vol. 29, Chapter 3), Ldnngren and Svensson amplified this topic. The purpose of the present Section is to collate those literature reports relevant to the determination of polysaccharide structures, but not to discuss such matters as the mechanism by which the fragments are formed, information on which can be found in the reviews and articles mentioned. 

IV. Mass Spectra of Antibiotics and Natural Products Containing Sugars. 190... 

MASS SPECTBOMBTET OF NATURAL PRODUCTS CONTAINING SUGARS 107... 

The study of sugars in the form of acetal and ketal derivatives by mass spectrometry is only indirectly related to structure determination problems of natural products containing sugars, since these derivatives have to be prepared after the particular sugar has been isolated in the... 

MASS SPECTROMETRY OP NATURAL PRODUCTS CONTAINING SUGARS 151 C 3... 

IV. MASS SPECTRA OF ANTIBIOTICS AND NATURAL PRODUCTS CONTAINING SUGARS... 

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