食品加工および技術ジャーナル

概要

Quick Method for Determination of Fructose-Glucose Ratio in Agave Syrup

Mejia-Barajas JA, Molinero-Ortiz E and Sosa-Aguirre CR

Fructose is 30% sweeter than sucrose, the sweetest natural sugar in the world and the main compound of agave syrup. Although fructose can be got from different syrups through a chromatographic system, the methods to evaluate their purification are expensive and too long time. In this work, using a polarimetric method was determinate the fructose-glucose ratio from agave syrup before and after their process by a chromatography method. The polarimetric method was validated using a standard HPLCbased method. With the results of this work was development a rapid and economic technique to determinate the fructose-glucose ration in agave syrup.