COMPARISON OF HPLC AND TRADITIONAL ANALYTICAL METHODS FOR THE ESTIMATION OF SUGARS IN MOLASSES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 29, Issue 6, June 2004, Page 3331-3338 PDF (930.9 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240376 | ||||
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| Author | ||||
| M. A. A. Awad-Allah | ||||
| Home Economic Department, Faculty of Specific Education, South Valley University, Qena, Egypt. | ||||
| Abstract | ||||
| Samples of cane and beet molasses were obtained from Armant sugar factory and Delta company of sugar. Qena and Kafr EI-Sheikh governorates; respectively, during 2002/2003 working season. Sucrose and reducing sugars were determined by HPlC and classicat analytical methods. Results revealed that. the sucrose determined by HPLC technique was from 3.30 % to 10.26 % lower than thai determined by a double polarization in beet and cane molasses; respectively. This was due to generation more compounds after acid treatment have dextrorotation of light. In the same trend. reducing sugars determined by HPlC was lower than that of a traditional methods ( Orner's and Fehling methods in beet and cane molasses. 0.21 % to 7.41 %: respectively) because of many organic and inorganic substances in rnalasses, that can reduce copper as well as gtucose and fructose. The glucose I fructose ( G IF) ratios using HPlC were ranged from 0.68: 1 in cane molasses to 1.18 : 1 in beet molasses compared to traditional methods. i.e. 1 : 1 mixture of glucose and fructose. The average value was 0.77 : 1 in cane molasses compared to 0.93: 1 in beet molasses. The HPLC determination of sugars in molasses was a rapid, accurate and repeatable to emphasis the results of analysis. It is also very important (or calculation sugar loss in final molasses and exhaustion of molasses. | ||||
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