Abstract
In this study, the High Performance Liquid Chromatography-Evaporative Light Detection (HPLC-ELSD) was used to establish the rapid comparison and content calculation of effective components of galacto-oligosaccharides based on the fingerprint analysis. Using this method, 11 anonymous commercial food-grade galacto-oligosaccharides products were compared based on the fingerprint composition comparison and content calculation of the effective component. The results showed that the composition of the commercial food-grade galacto-oligosaccharides product composition close to each other, and the non-effective components generally included glucose, galactose and lactose constitute. The number of effective ingredient peaks was 1 to 2, and the mass concentration range was 73.65～100.00 g/100 g. It was mainly composed of a mixture of galacto-oligosaccharides with a degree of polymerization greater than 3, and the effective component in some products was exclusively iso-lactose. The establishment of this method has enabled the effective evaluation of the quality of galacto-oligosaccharides products.
Publication Date
7-28-2018
First Page
54
Last Page
58
DOI
10.13652/j.issn.1003-5788.2018.07.011
Recommended Citation
Yining, DONG; Wei, CHEN; Wenjun, DENG; and Haiqin, CHEN
(2018)
"Composition analysis and calculation of food-grade galacto-oligosaccharides based on HPLC fingerprint,"
Food and Machinery: Vol. 34:
Iss.
7, Article 11.
DOI: 10.13652/j.issn.1003-5788.2018.07.011
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/11
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