Detecting Adulterated Commercial Sweet Sorghum Syrups with Ion Chromatography Oligosaccharide Fingerprint Profiles
Abstract
:1. Introduction
2. Experimental Section
2.1. Chemicals and Reagents
2.2. IC-IPAD Saccharide Analysis
2.3. Brix (% Refractometric Dry Substance) and pH
2.4. Amylase Activity and Action on Starch
3. Results and Discussion
3.1. IC-IPAD Fingerprint Chromatograms of Known Sweet Sorghum Syrups
3.2. IC-IPAD Fingerprint Chromatograms of Starch Hydrolysis Products
3.3. Comparison of Commercial Sugar Syrups
3.3.1. Mannitol Marker
3.3.2. Corn, High Fructose Corn (HFCS), and Cane Syrups
3.3.3. Maple and Sorbitol Syrups
3.4. Use of Blind Samples
3.5. Practical Use of IC-IPAD Method for Authentication Purposes
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Syrup No. | Syrup Title on Label * | Major Ingredients on Label ‡ | Syrup Brix % | pH |
---|---|---|---|---|
1 | Organic Molasses | Organic blackstrap molasses | 79.26 | 4.81 |
2 | 100% Pure Cane Syrup | Pure sugarcane syrup | 80.34 | 4.97 |
3 | Blended Syrup | Corn Syrup, pure cane syrup | 79.20 | 5.22 |
4 | Sorghum Syrup | Sorghum syrup | 81.06 | 4.92 |
5 | Sorghum † | Sorghum | 74.40 | 5.02 |
6 | Sorghum (Unblended) † | Sorghum | 83.22 | 4.92 |
7 | Pancake Syrup | Corn syrup, high fructose corn syrup | 77.62 | 4.55 |
8 | Dark Corn Syrup * | Corn syrup, refiners syrup | 77.06 | 4.80 |
9 | Light Corn Syrup * | Corn syrup | 76.54 | 4.84 |
10 | Lite Syrup | High fructose corn syrup | 38.97 | 4.64 |
11 | Honey Maple Flavored Syrup | Corn syrup, high fructose corn syrup | 67.72 | 4.65 |
12 | Golden Syrup | Cane sugar syrup | 80.55 | 5.24 |
13 | Sugar Free Low Calorie Syrup | Sorbitol | 19.97 | 5.22 |
14 | Maple Syrup Premium | 100% pure maple syrup | 67.74 | 6.39 |
15 | Blackstrap Molasses | Molasses | 79.30 | 5.12 |
16 | Sorghum Molasses With Cane Syrup Blend | Corn syrup, cane syrup, sorghum molasses | 82.64 | 4.81 |
17 | Sorghum Molasses Table Syrup † | Corn syrup, sorghum syrup | 82.72 | 4.71 |
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Eggleston, G.; Wartelle, L.; St. Cyr, E. Detecting Adulterated Commercial Sweet Sorghum Syrups with Ion Chromatography Oligosaccharide Fingerprint Profiles. Separations 2016, 3, 20. https://doi.org/10.3390/separations3030020
Eggleston G, Wartelle L, St. Cyr E. Detecting Adulterated Commercial Sweet Sorghum Syrups with Ion Chromatography Oligosaccharide Fingerprint Profiles. Separations. 2016; 3(3):20. https://doi.org/10.3390/separations3030020
Chicago/Turabian StyleEggleston, Gillian, Lynda Wartelle, and Eldwin St. Cyr. 2016. "Detecting Adulterated Commercial Sweet Sorghum Syrups with Ion Chromatography Oligosaccharide Fingerprint Profiles" Separations 3, no. 3: 20. https://doi.org/10.3390/separations3030020