Simultaneous determination of rhamnose, xylitol, arabitol, fructose, glucose, inositol, sucrose, maltose in jujube (Zizyphus jujube Mill.) extract: comparison of HPLC–ELSD, LC–ESI–MS/MS and GC–MS

BACKGROUND: Jujube extract is commonly used as a food additive and flavoring. The sensory properties of the extract, especially sweetness, are a critical factor determining the product quality and therefore affecting consumer acceptability. Small molecular carbohydrates make major contribution to th...

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Detalles Bibliográficos
Autores principales: Sun, Shihao, Wang, Hui, Xie, Jianping, Su, Yue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852422/
https://www.ncbi.nlm.nih.gov/pubmed/27141230
http://dx.doi.org/10.1186/s13065-016-0171-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852422/
https://www.ncbi.nlm.nih.gov/pubmed/27141230
http://dx.doi.org/10.1186/s13065-016-0171-2

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