SPSFAM ERP

Analysis of the Labeling Sugars in Feed, Food and Ingredients This method determines the quantity of the nutritional labeling sugars fructose, glucose, galactose, sucrose, maltose, and lactose in feed, foods and ingredients by RI-HPLC (Refractive Index-High Performance Liquid Chromatography) utilizing normal phase chromatography. This method is applicable for all feed, food, and ingredients and which contain a minimum of 0.1 % sugar. Principle: Sugars are extracted from the sample matrices by mixing with water. The aqueous solution is diluted with acetonitrile as a clean-up preparative step to remove high molecular weight soluble oligosaccharides, fats, and proteins. The samples are filtered through a 0.2 µm membrane and the sugars separated by their adsorption on an amino column. The concentration of sugar is determined from the linear regression of the sugars in the standards compared to the sugars response detected in the samples by refractive index along with the response of the internal standard in the sample matrix and standards. Matrices containing high salts (e.g cations) will appear as an extraneous peak between fructose and glucose and can be removed by a solid phase extraction cleanup step.