Ion chromatographic determination of three fructooligosaccharide oligomers in prepared and preserved foods
Ion chromatographic determination of three fructooligosaccharide oligomers in prepared and preserved foods
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DOI：
10.1021/jf000111h
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发表时间：
2000-11-01
影响因子：
6.1
通讯作者：
Wolf, BW
中科院分区：
文献类型：
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作者：
Hogarth, AJCL;Hunter, DE;Wolf, BW
低聚果糖（FOS）是天然存在的短链糖，对人类具有膳食益处。它们在自然界中广泛分布，是人类饮食的天然组成部分。本研究的目的是测定各种常见加工和制备食品中1-蔗果三糖（GF（2））、蔗果三糖（GF（3））和1（F）-β-呋喃果糖基蔗果三糖（GF（4））的浓度。为此目的，开发了一种离子色谱法，其中糖浓度使用积分安培法进行测量。通过与水混合并通过10000 Da截留离心过滤器过滤悬浮液来简单地制备样品。然后将这些样品注射到离子色谱仪中，该离子色谱仪已被编程用于梯度洗脱，并且将所获得的糖峰面积与校准曲线上的标准糖峰面积进行比较。为了评估测定效率，制备了含和不含标准品加标物的选定样品。在调查的蔬菜中，朝鲜蓟含有最多的FOS，其次是洋葱;香蕉比其他水果含有更多的FOS。该方法被证明是简单，方便，相对快速的定量加工和制备食品中的FOS。
Fructooligosaccharides (FOS) are short-chain sugars that occur naturally and have dietary benefits for humans. They are widely distributed in nature and are a natural part of the human diet. The objective of this study was to determine the concentrations of 1-kestose (GF(2)), nystose (GF(3)), and 1(F)-beta -fructofuranosylnystose (GF(4)) in a variety of common processed and prepared foods. An ion chromatographic method was developed for this purpose in which the sugar concentrations were measured using integrated amperometry. The samples were simply prepared by blending with water and filtering the suspensions through a 10000 Da cutoff centrifugal filter. These samples were then injected into the ion chromatograph, which had been programmed for gradient elution, and the areas of the sugar peaks obtained compared to those of standard sugars on a calibration curve. Selected samples were prepared both with and without standard spikes in order to assess the efficiency of the determination. Of the vegetables investigated, artichokes contained by far the most FOS, followed by onions; bananas contained more FOS than other fruits investigated. The method was shown to be simple, convenient, and relatively fast for the quantitation of FOS in processed and prepared food products.