High-Performance Liquid Chromato-Graphic Determination of Sucrose, Glucose, Fructose in Complex Products of Distilleries

Abstract

Sucrose, glucose, fructose, present in complex products, juices, wines, molasses, vinasses, were determined by high performance liquid chromatography (HPLC). The sugars were separated on Waters Sugar Pak column in the Ca2+ form, using water with calcium acetate (20 mg/l) as the mobile phase, and a flow rate of 0.5 ml/min. The column was heated to 90.degree. C and the sugars were determined using refractive index. Reproducible sample preparations were proposed, according to the product. Preparation and analysis required 35 min. Results were compared with other analytical methods.