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The chemical composition of 80 pure maple syrup samples produced in North America






Food Research International 29(3-4): 373-379

The chemical composition of 80 pure maple syrup samples produced in North America

A total of 80 pure maple syrup samples received from primary producers in Canada and the United States were analyzed for their chemical composition, pH and degree Brix. The major carbohydrates found in maple syrup (sucrose, glucose and fructose) were determined employing anion exchange high performance liquid chromatography (HPLC) with pulsed amperometric detection. The sucrose content was found to range from 51.7 to 75.6%; glucose and fructose contents ranged from 0.00 to 9.59% and 0.00 to 3.95%, respectively. The major organic acid present in maple syrup was malic acid. Trace amounts of citric, succinic and fumaric acid were also present. All organic acids were determined by ion exchange HPLC analysis with UV detection at 210 nm. Malic acid levels ranged from 0.1 to 0.7%. Citric, succinic and fumaric acids were found to be present at levels less than 0.06 ppm. Inductively coupled plasma atomic emission spectroscopy was employed for the analysis of potassium, magnesium and calcium, the main minerals found in maple syrup. Potassium was found to be present in the greatest concentration ranging from 1005 to 2990 mg l-1. Magnesium and calcium ranged from 10 to 380 mg/l and 266 to 1702 mg l-1, respectively. The Karl Fischer titration method was employed to determine maple syrup moisture content. The moisture content of maple syrup ranged from 26.5 to 39.4%. The pH and degree Brix values for maple syrup ranged from 5.6 to 7.9, and 62.2 to 74.0 degree , respectively.

Accession: 002980233

DOI: 10.1016/0963-9969(96)00000-2

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