Professional Documents
Culture Documents
Principie
T h e m a i n s u g a r s , glucóse, fructose and s u c r o s e p r e s e n t i n fruits and derived
WORKING INSTRUCTIONS
1. A p p a r a t u s a n d reagents
*)
T L - S t a n d a r d equipment of t h e f i r m CAMAG ^, consisting of
1 coater for p l a t e s up to 20 c m width
1 gauge for t h e adjustment of the l a y e r t h i c k n e s s (feeler gauge)
glass plates 20 x 20 c m o r 10 x 20 c m
1 drying r a c k
1 spotting témplate
1 development t a n k
1 automatic m i c r o - p i p e t t e (self-füling), 5 ¡ÍL CAMAG*^ o r OLIAG**^
1 hot air d r i e r
1 hot cabinet o r p r e f e r a b l y hot píate, adjustable to 150°C
1 spraying a p p i r a t e , consisting of a p r e s s u r e bottle with attachable plástic
s p r a y - h e a d (Supplier: e . g . Polycolor 6052 H e r g i s w i l NW, Switzerland)
1 desiccator o r drying c a s e with s i l i c a - g e l drying agent (to t a k e plates)
1 electric mixer
benzine o r chloroform for d e - g r e a s i n g p l a t e s
1) R e a d y - m a d e cellulose plates and films now available c o m m e r c i a l l y can
r e p l a c e tiie T L - p l a t e s p r e p a r e d a s d e s c r i b e d l a t e r . See further under
n u m b e r 3f.
*) e . g . CAMAG, H o m b u r g e r s t r a s s e 24, 4132 Muttenz B L (Switzerland)
**) e . g . OLIAG AG, K a p p e l i s t r a s s e , 8703 E r l e n b a c h ZH (Switzerland)
No. 3 1 , page 1
1965
International Federation Sugars, detection I.FJ.U.-Analyses
of Fruit Juice Froducers (continuation) No. 31
2. D e t e c t i o n procedure
a) Preparatíon of T L - p l a t e s
25 g CAMAG-cellulose DS 8 a r e homogenized for 1 minute with 125 m i
1 % sodium acétate in an electric m i x e r . T h e plates a r e washed with
dilute soda and HCl solutions, r i n s e d with dist. water and dried: they
a r e then coated in the CAMAG-Coater according to the m a k e r ' s instructions.
It i s r e c o m m e n d e d that the surfaces of the plates be freed f r o m the l a s t
t r a c e s of g r e a s y m a t e r i a l by wiping over with a pad of cotton wool
m o i s t e n e d with benzine or chloroform just before they a r e s p r e a d . The
l a y e r t h i c k n e s s should be 0.3 m m ; with adjustable s p r e a d e r s , the depth
of the cellulose can b e fixed at 0.3 m m by m e a n s of a milled s c r e w and
No. 3 1 , page 2
1965
International Federation Sugars, detection I.FJ.U.-Analyses
of Fruit Juice Froducers (continuation) No. 31
1
ca. 12. 5 |Lig of the p a r t i c u l a r s u g a r . As a r u l e , fruit juices a r e diluted
in the proportion 1 : 10.
If the sugar content i s v e r y low, i t i s r e c o m m e n d e d to put on 2 o r
3 X 5 pl of the undiluted b e v e r a g e .
It i s also r e c o m m e n d e d to r u n c o m p a r i s o n solutions of the c o r r e s p o n d i n g ^
s u g a r s on each c h r o m a t o g r a m .
No. 3 1 , page 3
1965
International Federation Sugars, detection I.FJ.U.-Analyses
of Fruit Juice Froducers (continuation) No. 31
e) D r y i n g t h e plates
After development t h e plates a r e dried for ca. 40 minutes i n a cabinet
(with exhaust I ) ; the drying t i m e can be reduced to 20 m i n . by using an
auxilíary fan.
No, 3 1 , page 4
1965
Sugars, detection I.FJ.U.-Analyses
International Federation
of Fruit Juice Froducers (continuation) No. 31
3. R e m a r k s
a) T h e method d e s c r i b e d above p e r m i t s , in a single r u n , the clean separation
and Identification of t h e m a i n types of s u g a r p r e s e n t in b e v e r a g e s , v i z .
f r u c t o s e , glucose and s u c r o s e , together with t h e l a c t o s e p r e s e n t in w h e y -
d r i n k s . T h e s i z e s of the spots give a semi-ctuantitative estímate of the
concentrations of s u g a r s p r e s e n t .
N o . 3 1 , page 6
1965
International Federation Sugars, detection I.FJ.U.-Analyses
of Fruit Juice Froducers (end) No. 31
4.. R e f e r e n c e
H. T a n n e r : Schweiz. Z e i t s c h r . f. O b s t - und Weinbau, 102, 261-267 (1966)
No. 3 1 , page 7
1965