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. 1982 Mar;65(2):256-64.

High pressure liquid chromatographic determination of mono- and disaccharides in presweetened cereals: Collaborative study

L C Zygmunt, E Anderson, B Behrens, R Bowers, M Bussey, G Cohen, M Colon, C Deis, P S Given, A Granade, C Harms, J C Heroff, D Hines, G W Hung, W J Hurst, J Keller, F B Laroche, W Luth, D McKay, T Mertle, M Navarre, R Rivera, R Scopp, F Scott, R Sherman, K Sloman, C Sodano, K D Trick, B R Vandine, N G Webb
  • PMID: 7085542

High pressure liquid chromatographic determination of mono- and disaccharides in presweetened cereals: Collaborative study

L C Zygmunt et al. J Assoc Off Anal Chem. 1982 Mar.

Abstract

A collaborative study was conducted using a modified AOAC method (sugars in chocolate) for the determination of fructose, glucose, sucrose, and maltose in presweetened cereals by high pressure liquid chromatography (HPLC). Eight samples consisting of 6 products were analyzed in duplicate by the HPLC method and the AOAC Lane-Eynon method. The AOAC method was modified to use water-alcohol (1 + 1) and Sep-Pak C18 cartridges for sample cleanup. The HPLC results indicate precision comparable to the lane-Eynon method and the chocolate method. The modified HPLC method has been adopted official first action.

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