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Analysis of Reducing Carbohydrates and Fructosyl Saccharides in Maple Syrup and Maple Sugar by CE

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Abstract

Reducing carbohydrates in maple syrup and maple sugar were separated by capillary electrophoresis using derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) and the characteristics of these samples were studied. Reducing carbohydrate standards including nine monosaccharides and five disaccharides as PMP derivatives could be easily resolved by using 200 mM borate buffer (pH 10.5) as a background electrolyte. Glucose was the most abundant reducing sugar in both maple samples, and mannose was abundant relative to the other sugars. The other monosaccharides (xylose, arabinose, ribose, galactose and N-acetylglucosamine) were also detected. When maple syrup and maple sugar were treated with invertase, which removed fructose residues from the reducing ends of fructosyl saccharides, melibiose was detected, suggesting that raffinose exists in both samples. The differences of carbohydrate contents between maple syrup and maple sugar were also discussed.

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Abbreviations

BGE:

Background electrolyte

PMP:

1-Phenyl-3-methyl-5-pyrazolone

Lac:

Lactose

Mal:

Maltose

Gen:

Gentiobiose

Mel:

Melibiose

Cel:

Cellobiose

Gal:

Galactose

Man:

Mannose

Glc:

Glucose

Rib:

Ribose

Lyx:

Lyxose

Xyl:

Xylose

Ara:

Arabinose

GalNAc:

N-Acetylgalactosamine

GlcNAc:

N-Acetylglucosamine

LC:

Liquid chromatography

GC:

Gas chromatography

ESI:

Electrospray ionization

MS:

Mass spectrometry

UV:

Ultraviolet

r :

Correlation coefficient

RSD:

Relative standard deviation

S/N:

Signal to noise ratio

LOD:

Limit of detection

CE:

Capillary electrophoresis

CZE:

Capillary zone electrophoresis

MEKC:

Micellar electrokinetic chromatography

IEKC:

Ion exchange electrokinetic chromatography

CEC:

Capillary electrochromatography

ACE:

Affinity capillary electrophoresis

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Authors and Affiliations

  1. Faculty of Pharmacy, Kinki University, 3-4-1, Kowakae, Higashi-Osaka, 577-8502, Japan

    Atsushi Taga

  2. Toyama Institute of Health, Toyama, Japan

    Shuji Kodama

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  1. Atsushi Taga
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  2. Shuji Kodama
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Correspondence to Atsushi Taga.

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Taga, A., Kodama, S. Analysis of Reducing Carbohydrates and Fructosyl Saccharides in Maple Syrup and Maple Sugar by CE. Chromatographia 75, 1009–1016 (2012). https://doi.org/10.1007/s10337-012-2199-3

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  • DOI: https://doi.org/10.1007/s10337-012-2199-3

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