Determination of carbohydrates in fermentation processes by high-performance liquid chromatography
- 183 Downloads
HPLC is a universal, fast, accurate and selective method for the quantification of carbohydrates during fermentation processes. HPLC is not affected by complex constituents of fermentation media, such as meat extract, soybean meal or distillers solubles. The detection limit of the different investigated carbohydrates by refractive index monitoring ranges between 20 and 40 mg/l using a cation-exchange resin and between 50 and 100 mg/l using amino- or diol-bonded phases.
KeywordsChromatography Fermentation HPLC Carbohydrate Refractive Index
Unable to display preview. Download preview PDF.
- Bergmeyer HU (1974) Methoden der enzymatischen Analyse, vol. 2, 3rd edn. Verlag Chemie, WeiheeimGoogle Scholar
- Brons C, Olieman C (1983) Study of the high-performance liquid chromatographic separation of reducing sugars, applied to the determination of lactose in milk. J Chromatogr 259:79–86Google Scholar
- Chaplin MF, Kennedy JF (1986) Carbohydrate analysis: a practical approach. IRL press, OxfordGoogle Scholar
- Du Toit PJ, Olivier SP, Biljon PL van (1984) Sugar cane bagasse as a possible source of fermentable carbohydrates. I. Characterization of bagasse with regard to monosaccharide, hemicellulose, and amino acid composition. Biotechnol Bioeng 26:1071–1078Google Scholar
- Gianetto A, Berruti F, Kempton AG (1986) Lactose analysis in dilute solutions by gas chromatography using silylation. Biotechnol Bioeng 28:1119–1121Google Scholar
- Linden JC, Lawhead CL (1975) Liquid chromatography of saccharides. J Chromatogr 105:125–133Google Scholar
- Rajakylä E, Paloposki M (1983) Determination of sugars (and betaine) in molasses by high-performance liquid chromatography. Comparison of the results with those obtained by the classical lane eynon method. J Chromatogr 282:595–602Google Scholar