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Maple syrup authenticity analysis by anion-exchange liquid chromatography with pulsed amperometric detection
- Stuckel, J.G., Low, N.H.
- Journal of agricultural and food chemistry 1995 v.43 no.12 pp. 3046-3051
- maple syrup, adulterated products, high fructose corn syrup, chemical analysis, oligosaccharides, detection, high performance liquid chromatography
- Methodology employing anion-exchange high-performance liquid chromatography coupled with pulsed amperometric detection was developed to determine the addition of high-fructose corn syrup and beet medium invert syrup to maple syrup. Fingerprint oligosaccharides were shown to be present in these inexpensive sweeteners, which were not detectable (area <30 000) in pure maple syrup. Eighty pure maple syrup samples representing the major geographical regions of production in North America were analyzed in this study. Thirty of these samples were intentionally adulterated with each individual inexpensive sweetener at levels of 5, 10, and 20%. The detection limit for each of these inexpensive sweeteners was 5%.