HPLC Method for Characterisation of Carbohydrates in Fresh and Processed Fruit Juices
Corresponding Author(s) : I. Chakraborti
Asian Journal of Chemistry,
Vol. 8 No. 4 (1996): Vol 8 Issue 4
Abstract
Estimation and characterisation of glucose, fructose, sucrose,
maltose and lactose by high performance liquid chromatography
(HPCL) was performed in fruit juices in both fresh and processed
forms. Following extraction, HPLC analysis took approximately 17
min for complete analysis. A good recovery was also obtained from
a variety of fruit juices. The method suggests an update of available
carbohydrate literature quanytatively in Indian and international
fruit products.
Keywords
HPLC Method
Characterisation
Carbohydrates
Fresh
Processed Fruit Juices
P. Sharma, G., Chakraborti, I., P. Tyagi, B., Raghav, S., & Sarin, R. (2010). HPLC Method for Characterisation of Carbohydrates in Fresh and Processed Fruit Juices. Asian Journal of Chemistry, 8(4), 775–778. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/24189
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