A sensitive and high throughput method for the analysis of d-psicose by capillary electrophoresis

•d-Psicose is quantified for the first time by capillary electrophoresis.•Obtained linear curves for all the sugars with a lower concentration ranges.•No need special sample preparation techniques like derivatization and purification.•Obtained lower run times with good resolution between processed i...

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Bibliographic Details
Published in:	Food chemistry Vol. 281; pp. 36 - 40
Main Authors:	Surapureddi, Sri Rama Krishna, Kunta, Ravindhranath, Sameer Kumar, Gantasala S., Sappidi, Sreedhar Reddy, Dadke, Shrikrishna
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30-05-2019
Subjects:	Allulose d-Psicose Electrophoresis, Capillary Enzymatic reactions of d-psicose Fructose - analysis Hydrogen-Ion Concentration Limit of Detection Rare sugar Reproducibility of Results Sensitivity and Specificity Enzymatic reactions of d-psicose CE Allulose d-Psicose Rare sugar
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Summary:	•d-Psicose is quantified for the first time by capillary electrophoresis.•Obtained linear curves for all the sugars with a lower concentration ranges.•No need special sample preparation techniques like derivatization and purification.•Obtained lower run times with good resolution between processed impurities.•Small volume of sample can be utilized as compare with other techniques. d-Psicose/allulose is a rare sugar and it has high potential benefits for pharmaceutical and food industry. The existed analytical methods have its own limitations to quantify fructose and d-psicose mixtures. Hence there is a need for the development of an effective, efficient and sensitive analytical method for quantification of d-psicose in presence of other sugars. Quantification of sugars by capillary electrophoresis (CE) have been previously reported. However, the list does not include d-psicose. In this study, d-psicose is successfully quantified for the first time in the presence of d-fructose and glucose with a good resolution. Standard curves for all the sugars are established in a concentration range of 0.1 mM (0.0018% w/v) to 3.0 mM (0.0540% w/v) with a coefficient of determination of >0.99. The scope of this method can be extended to quantify d-psicose and their processed impurities in food products with minor modifications in sample preparation.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2018.12.081