HPLC Determination of Sugars in Raw and Baked Sweet Potatoes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 4, pages 1189–1190, July 1985
How to Cite
PICHA, D. H. (1985), HPLC Determination of Sugars in Raw and Baked Sweet Potatoes. Journal of Food Science, 50: 1189–1190. doi: 10.1111/j.1365-2621.1985.tb13045.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/5/84; revised 1/25/85; accepted 3/1/85.
Isocratic HPLC techniques were developed for the quantitative analysis of sugars in raw and baked sweet potato roots. The major sugars in raw roots: sucrose, glucose, and fructose, were quantitated with a cation exchange resin column (Aminex HPX-87C) heated to 75°C using HPLC-grade H2O as the mobile phase and refractive index detection. The major sugars in baked roots (convection oven or microwaved) were maltose, sucrose, glucose, and fructose. They were quantitated with an aminopropyl bonded phase column (Bio-Sil Amino 5S) at 21°C using a 70% CH3CN:30% H2O mobile phase and refractive index detection. Over 95% recoveries of all sugars added to sweet potato roots were obtained.