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Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods

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Abstract

In this study, xylitol, a common sweetener and sucrose substitute in low-calorie foods, was quantified by high-performance liquid chromatography (HPLC). During the establishment of the analytical method, three representative detection approaches, ultraviolet detector (UVD), evaporative light scattering detector, and refractive index detector, were compared and applied to determine the xylitol content in various foods distributed in Korea. The results were compared for method validation, measurement uncertainty, and applicability. As a result, HPLC-UVD showed the lowest limit of detection (0.01 mg/L) and limit of quantification (0.04 mg/L) among the three methods. It showed a low range of relative expanded uncertainty (1.12–3.98%) and could quantify xylitol in the wide range of the samples, even trace amounts of xylitol. Therefore, a total of 160 food items, including chewing gum, candy, beverage, tea, other processed products, and beverage base, were applied with three replicates by the proposed HPLC-UVD method.

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Acknowledgements

This study was supported by a grant from the Ministry of Food and Drug Safety, Republic of Korea in 2020.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811, Korea

    Eunbin Seo, Jin-Wook Park, Gayeong Lee & Young-Jun Kim

  2. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, 16419, Korea

    Choong-In Yun

  3. Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811, Korea

    Choong-In Yun & Young-Jun Kim

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  1. Eunbin Seo
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  2. Choong-In Yun
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  3. Jin-Wook Park
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  4. Gayeong Lee
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Contributions

SJS: Formal analysis, writing—original draft. CIY: Conceptualization, methodology, investigation. JWP: Formal analysis, writing—original draft. GYL: Formal analysis, writing—original draft. YJK: Conceptualization, validation, writing—review and editing, funding acquisition.

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Correspondence to Young-Jun Kim.

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Seo, E., Yun, CI., Park, JW. et al. Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01550-y

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  • DOI: https://doi.org/10.1007/s10068-024-01550-y

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