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Chapter 59

Determination of sucrose, glucose, and fructose by liquid chromatography

Palmer, J.K.; Brandes, W.B.

Journal of Agricultural and Food Chemistry 22(4): 709-712

1974


ISSN/ISBN: 0021-8561
PMID: 4841435
DOI: 10.1021/jf60194a004
Accession: 000058543

Fruit juice and extracts of plant foods were deionised and sucrose, fructose and glucose were eluted with water from a column of Aminex Q-150-S at 60 deg in 10 min. Stachyose and raffinose can be separated from sucrose and lactose can be estimated in dairy products.

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