Determination of Erythritol in Fermented Foods by High Performance Liquid Chromatography

DOI 2 Citations
  • SHINDOU Tatsuji
    Division of Chemical and Biological Analysis, Nikken Chemicals Co., Ltd.
  • SASAKI Yoshiyuki
    Division of Chemical and Biological Analysis, Nikken Chemicals Co., Ltd.
  • MIKI Hiromichi
    Division of Chemical and Biological Analysis, Nikken Chemicals Co., Ltd.
  • EGUCHI Toru
    Division of Chemical and Biological Analysis, Nikken Chemicals Co., Ltd.
  • HAGIWARA Kiyokazu
    Division of Applied Food Research, National Institute of Nutrition
  • ICHIKAWA Tomio
    Division of Applied Food Research, National Institute of Nutrition

Bibliographic Information

Other Title
  • 高速液体クロマトグラフィーによる発酵食品中のエリスリトールの定量について

Abstract

A simple and rapid determination of erythritol, a new low-calory natural sweetener, in foods was developed. Erythritol is known to be present in various foods, and its determination is usually carried out by paper chromatography or gas chromatography, and is extremely time-consuming. We attempted to develop a rapid and simple determination method for erythritol using CK08SH resin (in free form) in high performance liquid chromatography. We found that the resin was most useful for accurate determination, and used the method to determine erythritol in Japanese-sake, wine, soy-sauce, and miso-bean paste; the amounts found were 0.015-0.091w/v% in Japanese-sake, wine, and soy-sauce, and 0.13% in miso-bean paste.

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Details 詳細情報について

  • CRID
    1390001204223489024
  • NII Article ID
    130003692856
  • DOI
    10.3358/shokueishi.29.419
  • COI
    1:CAS:528:DyaL1MXhslWksr4%3D
  • ISSN
    18821006
    00156426
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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