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Detection of inexpensive sweetener addition to grapefruit juice by HPLC-PAD
- Low, N.H., Wudrich, G.G.
- Journal of agricultural and food chemistry 1993 v.41 no.6 pp. 902-909
- grapefruit juice, sweeteners, high fructose corn syrup, sucrose, adulterated products, detection, oligosaccharides
- Fingerprint oligosaccharide analysis by high-performance liquid chromatography with pulsed amperomeric detection was used to detect the adulteration of grapefruit juice. Thirty pure grapefruit juice samples were analyzed, 15 fresh-pressed/pasteurized and 15 concentrates. Individual inexpensive sweeteners (high-fructose corn syrup, beet medium invert sugar, and beet invert sugar) were intentionally added to pure grapefruit juice samples at levels of 5, 10, and 20%. Each of these materials could be readily detected (at 5% levels) when added to grapefruit juice. The origin of the oligosaccharides in each of these inexpensive sweeteners has been elucidated. In addition, the elution program was shortened to 115 min (total time between sample analysis), which makes this method more conducive to routine sample analysis.