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Development and Validation of an Analytical Method for the Quantification of Arabinose, Galactose, Glucose, Sucrose, Fructose, and Maltose in Fruits, Vegetables, and Their Products

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A Correction to this article was published on 28 August 2021

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Abstract

The paper presents a method for the simultaneous determination of arabinose, galactose, glucose, sucrose, fructose, and maltose in fruits, vegetables, and their products using ion chromatography-pulsed amperometric detection on a gold working electrode. Sample preparation involved simple extraction, dilution with water, and filtration before injection into the system. Separation of the analytes was performed with gradient elution on a Thermo Scientific CarboPac PA20 Analytical Column (3.0 × 150 mm) and a Guard column (2 mm × 50 mm) with a mobile phase. The optimized parameters were an eluent concentration of 10 mmol/L, a column temperature of 30 °C, and a flow rate of 0.4 mL/min. In methodological evaluation, parameters (selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), relative standard deviation (RSD), recovery percentages, and CV%) resulted in compliance with reference values at each level of fortification. All validation parameters were acceptable in the characterization of sugars in fruits, vegetables, and their products. After method validation, we analyzed the sugar content in fresh and dried jujube. The method was accurate, reliable, and reproducible and can be used for the determination of arabinose, galactose, glucose, sucrose, fructose and maltose in fruits, vegetables, and their products.

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Funding

This work was supported by National Key R&D Program of China (2017YFC1601701).

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Authors and Affiliations

  1. Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, 100081, China

    Bingfeng Wang, Xue Wang, Lei Xu, Xinglian Zhang & Zhenzhen Xu

  2. College of Food Science and Nutrition Engineering, China Agricultural University; National Research Center of Fruit and Vegetable Processing Engineering; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100083, China

    Bingfeng Wang & Lei Xu

  3. Chinese Academy of Inspection and Quarantine, Beijing, China

    Jun Bei

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  1. Bingfeng Wang
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  2. Xue Wang
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  3. Jun Bei
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  4. Lei Xu
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  5. Xinglian Zhang
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  6. Zhenzhen Xu
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Correspondence to Xinglian Zhang or Zhenzhen Xu.

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Bingfeng Wang declares that he/she has no conflict of interest. Xue Wang declares that he/she has no conflict of interest. Jun Bei declares that he/she has no conflict of interest. Lei Xu declares that he/she has no conflict of interest. Xinglian Zhang declares that he/she has no conflict of interest. Zhenzhen Xu declares that he/she has no conflict of interest.

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The original online version of this article was revised: The name of the fifth author should be Xinglian Zhang not Xinlian Zhang.

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Wang, B., Wang, X., Bei, J. et al. Development and Validation of an Analytical Method for the Quantification of Arabinose, Galactose, Glucose, Sucrose, Fructose, and Maltose in Fruits, Vegetables, and Their Products. Food Anal. Methods 14, 1227–1238 (2021). https://doi.org/10.1007/s12161-021-01964-y

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  • DOI: https://doi.org/10.1007/s12161-021-01964-y

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