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Simultaneous Determination of Seven Carbohydrates in Tobacco by Ultrasonic Extraction-Ion Chromatography
Corresponding Author(s) : Qiugen Zhang
Asian Journal of Chemistry,
Vol. 26 No. 16 (2014): Vol 26 Issue 16
Abstract
A simple and reproducible method has been developed for the detection the carbohydrates of cigarettes. In this method, carbohydrates are obtained by ultrasonic extraction. The extracts are then analyzed using high-performance anion exchange chromatography followed by pulsed amperometric detection. The relative amounts of rhamnose, arabinose, fructose, glucose, xylose, maltose and sucrose, in cigarette are used for their characterization. The HPAEC-PAD method provided high selectivity, demonstrated good precision and had a large dynamic range in tobacco extracts.
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- J.R. Shifflett, L.A. Jones, E.R. Limowski and D.Z. Bezabeh, J. Agric. Food Chem., 60, 11714 (2012); doi:10.1021/jf303421n.
- S.W. Purkis, C. Mueller and M. Intorp, Food Chem. Toxicol., 49, 3238 (2011); doi:10.1016/j.fct.2011.09.028.
- R. Talhout, A. Opperhuizen and J.G.C. van Amsterdam, Food Chem. Toxicol., 44, 1789 (2006); doi:10.1016/j.fct.2006.06.016.
- R.K. Sharma, J.B. Wooten, V.L. Baliga, P.A. Martoglio-Smith and M.R. Hajaligol, J. Agric. Food Chem., 50, 771 (2002); doi:10.1021/jf0107398.
- F.N. Lamari, R. Kuhn and N.K. Karamanos, J. Chromatogr. B, 793, 15 (2003); doi:10.1016/S1570-0232(03)00362-3.
- C.M. Zook, P.M. Patel, W.R. LaCourse and S. Ralapati, J. Agric. Food Chem., 44, 1773 (1996); doi:10.1021/jf950723f.
- M. Raessler, TrAC Trends Anal. Chem., 30, 1833 (2011); doi:10.1016/j.trac.2011.06.013.
- K. Kaiser and R. Benner, Anal. Chem., 72, 2566 (2000); doi:10.1021/ac991407t.
- G. Arfelli and E. Sartini, Food Chem., 142, 152 (2014); doi:10.1016/j.foodchem.2013.07.008.
- S.C. Hsu, R.L. Pollack, A.F. Hsu and R.E. Going, J. Am. Dent. Assoc., 101, 915 (1980)
References
J.R. Shifflett, L.A. Jones, E.R. Limowski and D.Z. Bezabeh, J. Agric. Food Chem., 60, 11714 (2012); doi:10.1021/jf303421n.
S.W. Purkis, C. Mueller and M. Intorp, Food Chem. Toxicol., 49, 3238 (2011); doi:10.1016/j.fct.2011.09.028.
R. Talhout, A. Opperhuizen and J.G.C. van Amsterdam, Food Chem. Toxicol., 44, 1789 (2006); doi:10.1016/j.fct.2006.06.016.
R.K. Sharma, J.B. Wooten, V.L. Baliga, P.A. Martoglio-Smith and M.R. Hajaligol, J. Agric. Food Chem., 50, 771 (2002); doi:10.1021/jf0107398.
F.N. Lamari, R. Kuhn and N.K. Karamanos, J. Chromatogr. B, 793, 15 (2003); doi:10.1016/S1570-0232(03)00362-3.
C.M. Zook, P.M. Patel, W.R. LaCourse and S. Ralapati, J. Agric. Food Chem., 44, 1773 (1996); doi:10.1021/jf950723f.
M. Raessler, TrAC Trends Anal. Chem., 30, 1833 (2011); doi:10.1016/j.trac.2011.06.013.
K. Kaiser and R. Benner, Anal. Chem., 72, 2566 (2000); doi:10.1021/ac991407t.
G. Arfelli and E. Sartini, Food Chem., 142, 152 (2014); doi:10.1016/j.foodchem.2013.07.008.
S.C. Hsu, R.L. Pollack, A.F. Hsu and R.E. Going, J. Am. Dent. Assoc., 101, 915 (1980)