Sugar components - Sucrose, glucose, fructose, Maltose determination (HPLC)

Sugar Components - Sucrose, Glucose, Fructose, Determination of Maltose (HPLC)
Sugar Components - Sucrose, Glucose, Fructose, Determination of Maltose (HPLC)

Sucrose is known as tea sugar. It is formed by the combination of a glucose and a fructose molecule. Sucrose has a very important place in human nutrition and is produced only by plants. In the world, more than 150 million sucrose is produced annually. Sucrose is mostly obtained from sugar cane and sugar beet. In the food industry, sucrose is used as a sweetener. However, in many developed countries corn syrups containing high fructose are used as sweeteners. Sucrose is a food easily digested by the human body and an easy source of energy for the body.

Glucose is a simple sugar, but it is one of the most important carbohydrates for human life. Cells use glucose both as an energy source and as an intermediate in metabolic reactions. Glucose is the main substance of photosynthesis. Glucose is produced by enzymatic hydrolysis of starch in the food industry. Corn, wheat, rice, potato and arrowroot are the main sources of starch.

In fruits of the tree, fruits such as melon and watermelon, honey, berry fruits and some root vegetables contain sucrose containing significant amounts of fructose. Sucrose is formed by the combination of glucose and fructose, as mentioned above. It is estimated that 240 thousand tons of furcose are produced annually by living beings worldwide. According to experts, fructose causes some health problems. In fact, it is claimed that fructose causes damage to the human body similar to that of alcohol.

Maltose is also known as malt sugar. Moltose is most commonly found in germinated barley and potato seeds. Maltose is obtained by germinating and drying grain seeds in the food sector (malting method). Maltose is also found in cereals, potatoes and pasta.

In the authorized laboratories, the determination of sucrose, glucose, fructose and maltose, sugar components, are carried out within the scope of chemical food analyzes. High performance liquid chromatography method is often used in these studies.