Determination of Maltol Compounds in Sugars

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  • 砂糖中のマルトール化合物の定量法
  • サトウチュウ ノ マルトール カゴウブツ ノ テイリョウホウ

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Abstract

A new method for determination of maltol compounds in sugars has been developed. Ferric ammonium sulfate solution was added to a sugar solution to form maltol-Fe3+ complex. The complex was adsorbed on a silica gel column and the column was washed with aqueous sodium thiosulfate solution. The complex was then eluted with the aqueous solution of acetic acid and ethanol. Ferric ammonium sulfate solution was added to the effluent and the solution was evaporated to dryness under reduced pressure. The dried residue was dissolved with 0.05N H2SO4 and the solution was filtered. The absorbance of the filtrate was measured at 522nm. The determination limit was 50μg and the relative standard deviation for six determinations was 2.2%. Recoveries of added maltol from sample ranged from 98.5% to 102.5%.

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