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http://dx.doi.org/10.5851/kosfa.2013.33.3.417

Determination of Isomaltooligosaccharides in Yoghurts by Using HPLC-ELSD  

Ko, Jinhyouk (School of Food Science and Biotechnology, Kyungpook National University)
Lee, Moon-Seok (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.)
Kwak, Byung-Man (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.)
Ahn, Jang-Hyuk (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.)
Park, Jong-Su (Food Safety Center, Research and Development Institute, Namyang Dariy Co. Ltd.)
Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science of Animal Resources / v.33, no.3, 2013 , pp. 417-424 More about this Journal
Abstract
A rapid and simple analytical method for the determination of 9 isomaltooligosaccharides (IMO) species in yoghurts was developed using dispersive solid phase extraction (dSPE) clean-up technic and high performance liquid chromatography with evaporative light-scattering detector (HPLC-ELSD). In this study, 9 IMO were extracted from samples simply with chemical reagent using ISO22662 IDF198 method and additional dSPE clean-up. The optimum instrument conditions for the determination were used carbohydrate ES $5{\mu}$ column with gradient elution of water and acetonitrile and ELS detector. The linearity of this method was expressed as the correlation coefficient ($r^2$), the results of IMO 9 species were shown in 0.9999. LOD and LOQ were respectively 7.9-22.1 mg/kg, 25.9-72.8 mg/kg. The accuracy of intra- and inter-day measurements were in the range from $84.3{\pm}4.5$ to $104.9{\pm}6.5%$, and the preceision of the intra- and inter-day measurements were in the range from 0.8 to 7.7%. The recoveries were from $84.3{\pm}4.5$ to $104.9{\pm}6.5%$. The determination results of IMO 9 species for the 9 yoghurts circulated in the market were in the range from $0.317{\pm}0.007$ to $1.624{\pm}0.050$ g/100 g. The newly developed method is appropriate for the determination of IMO in yoghurts, is a rapid and simple method with excellent resolution in compared with previous method.
Keywords
isomaltooligosaccharides; HPLC; ELSD; yoghurts;
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