80-04.01 Determination of Simple Sugars in Cereal Products—HPLC Method
Fructose, glucose, sucrose, maltose, and lactose are separated and quantitated by high-pressure liquid chromatography (HPLC) after aqueous extraction from sample matrix and dilution with water-miscible mobile-phase modifier. This method is applicable to all cereal products.
80-05.01 Determination of Saccharides by Liquid Chromatography
Corn syrup solution is passed through a metal ion-modified cation exchange column. Individual sugars are separated by molecular exclusion and ligand exchange. Eluted sugars are detected using a differential refractometer, and resulting peaks are quantitated against an appropriate standard with the aid of an electronic integrator. This method is applicable to all corn syrups, including those containing fructose, corn sugars, and starch hydrolysates (prepared by acid and/or enzyme conversion). See Note 1. This method has been adapted from the Standard Analytical Methods of the Corn Refiners Asociation, Inc. (CRA). See Ref.
80-10.01 Determination of Glucose in Sugar Mixtures—Glucose Oxidase Method
This method measures glucose in the presence of maltose, sucrose, mannose, galactose, dextrans, and starch, using the glucose oxidase method.
80-50.01 Determination of Sucrose
This method determines sucrose content in feeds and feedstuffs.
80-51.01 Solids in Syrups—Refractometer Method
This method determines the amount of solids in syrups and liquid samples containing no undissolved solids. The method is not accurate when applied to low-grade sugar products, molasses, and other materials containing large quantities of nonsugar solids, but is extensively used for approximate results.
80-53.01 Solids in Syrups—Spindle Method
Density of juices, syrups, and molasses is conveniently determined by means of the Brix or Baumé hydrometer, preferably the former, as graduations of scale give close approximations to percentages of total solids. Use Table I for comparison of degrees Brix (a density scale indicating directly the percentage by weight of pure sucrose in pure solutions), degrees Baumé (modulus 145), specific gravity at 20/4°, and specific gravity at 20/20°. This method is not accurate when applied to low-grade sugar products, molasses, and other materials containing large quantities of nonsugar solids but is extensively used for approximate results.
80-60.01 Determination of Reducing and Nonreducing Sugars
This method determines the amount of reducing and nonreducing sugars in flour and semolina.
80-68.01 Determination of Reducing Sugars—Schoorl Method
This method measures the amount of reducing sugars in prepared bakery mixes.