Food Analytical Methods

, Volume 6, Issue 3, pp 737–744 | Cite as

Solid-Phase Extraction and Procedure for Determination of Phenolic Compounds in Maple Syrup



A solid phase extraction procedure was developed for the extraction of phenolic compounds from maple syrup. The list of targeted chemicals contains phenolic acids as well as aldehydes, flavanols and others such as coniferyl alcohol and 5-hydroxymethyl furfural. The procedure consists in passing a small quantity of maple syrup, 1 g diluted in 2 ml deionized water, through an Oasis HLB cartridge of 200 mg. The cleanest extracts were obtained by rinsing the cartridge load with formic acid 2 %/methanol (9:1). The analytes eluted with methanol were passed in an high-performance liquid chromatography (HPLC)-DAD system for analysis. The method performances show good recoveries; excluding gallic acid measured at 49 %, the chemical recoveries ranged from 81 to 119 %. Moreover, the method repeatability is less than 12 % (RSD) relative standard deviation for all chemicals except for epicatechin (20 %). The analysis method was applied for the determination of phenolic compounds in maple syrups from different color classes (Extra Light to Amber). Results show that concentrations of phenolic compounds vary among syrup classes and the greatest concentration was observed for the Amber syrups.


Phenolic compounds Solid-phase extraction Maple syrup 



The authors thank Luc Lagacé for the revision of this manuscript, and Réjean Gaudy and Mélissa Cournoyer for technical assistance.


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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  1. 1.Centre de recherche, de développement et de transfert technologique acéricole inc.St-Norbert d’ArthabaskaCanada

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