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Analytical methods for determination of inositol in sugar beet and processed juice



Analytical methods for determination of inositol in sugar beet and processed juice



Proceedings of the Research Society of Japan Sugar Refineries Technologists 41: 57-61



HPLC and GC methods for determination of myo-inositol in sugarbeets and process juices were studied. It was found that the determination limit of inositol by HPLC could be lowered to 0.1% on solids by prior acidic hydrolysis of sucrose in the samples, since sucrose was the dominant component and its peak partially overlapped that of inositol on the chromatogram. GC analysis was able to determine 0.01%-0.1% inositol.

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Accession: 002301126

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