Ticari Meyve Sularında HPLC ile Şeker Analizi için Standart Bir Metot Teyidi

Bu çalışmada, TS EN 12630 standart metodunun doğrulanması ve piyasada bulunan meyve sularının şeker içeriklerinin yüksek basınçlı sıvı kromatografisi ile belirlenmesi amaçlanmıştır. Laboratuvar söz konusu standart test metodundaki performansını göstermek için, standart metodun parametrelerini teyit etmelidir. Bu amaçla piyasadan temin edilen portakal sularında Sükroz, Glikoz ve Fruktoz analizi yapılmıştır. Metodun prensibi, şekerlerin hareketli faz yardımı ile izokratik elüsyon ile bir katyon-değiştirici reçine üzerinde ayrılması, diferansiyel kırılma indisi (RI) dedektörü ve dış standart metodu kullanılarak saptanması esasına dayanmaktadır. Gün içi ve günler arası analizler ile yöntemin doğruluk ve kesinliği belirlenerek metot verifikasyonu gerçekleştirilmiştir. Meyve suyu örneğine eklenen şekerlerin geri kazanım değerleri sukroz, glikoz ve fruktoz için sırasıyla %92, %99 ve %96 bulunmuştur.

Anahtar Kelimeler:

Kromatografi, Şeker Analizi, HPLC, paketli meyve suyu

A Standard Method Verification for Determination of Sugar Content of Commercial Fruit Juices by HPLC

This study aimed to verify the standard test method TS EN 12630 and determine the sugar contents of commercially available fruit juices by high pressure liquid chromatography. A laboratory should verify the standard test method parameters in order to show its performance for the analysis, under consideration. For this purpose, Sucrose, Glucose and Fructose were analysed in orange juices obtained from the market. The principle of the method is based on the separation of sugars on a cation-exchange resin by isocratic elution with mobile phase, detection using a differential refractive index (RI) detector and external standard method. Accuracy and precision were performed via intraday and inter day studies to determine of accuracy and the precision (generally accepted as repeatability and reproducibility) for the standard test method. The recovery values of the sugars added into juice sample were 92%, 99% and 96% for sucrose, glucose and fructose, respectively.

Keywords:

chromatography, sugar analysis, HPLC, Packed fruit juice,

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