Quantitative determination of sugars in foodstuffs by high-performance liquid chromatography

Abstract

The optimisation of conditions is described for the quantitative determination of glucose, fructose, sucrose and lactose by high-performance liquid chromatography using a column of aminopropylsilane bonded to microparticulate silica. Analytical results for these sugars in boiled sweets, toffee and redcurrant jelly are compared with those obtained for the same components by an enzymatic procedure.