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additive-capillary gas chromatography introduction core analysis capillary gas chromatography mole fraction standard technology internal standard method distribution transformer operation scopethis specification internal combustion engines cast iron wet cylinder liners specifications scopethis standard salt mist scopethis part
GH/T 1330-2021 in English

GH/T 1330-2021 in English

VALID

Determination of the mole fraction of galactose and mannose in galactomannan as food additive-Capillary gas chromatography

  • Issued on:2021-03-11
  • Implemented on:2021-05-01
  • File Format:PDF
  • Delivery:Via email within 1~3 business days
Price(USD): $200.00
$194.00
Standard No: GH/T 1330-2021
Document status: VALID
Title in English: Determination of the mole fraction of galactose and mannose in galactomannan as food additive-Capillary gas chromatography
Title in Chinese: 食品添加剂半乳甘露聚糖中半乳糖与甘露糖的摩尔分数测定 毛细管气相色谱法
Language: English
File Format: Electronic (PDF)
Delivery: Via email within 1~3 business days
Issued on: 2021-03-11
Implemented on: 2021-05-01
ICS Classification: 67.220.20-Food additives
Chinese Classification: X41-Natural food additives
Related Keywords: additive-capillary gas chromatography introduction core analysis
capillary gas chromatography
mole fraction
standard technology
internal standard method
Related Topics: sugar
sugary
Gas Chromatography Capillary Columns
Galactose
Carbon Spectrum of Sugar Chains
Fraction
Moore
Monosaccharide
sugar mobile phase
Galactose detection deuterium
Capillary in mass spectrometry
gas phase fraction
gas phase fraction
Gas phase mole fraction
sugar mobile phase
Mannose
Mannitol Lactose
sugar stationary phase
Mannose
lactose lactose lactose
lactose vitamin
Monosaccharide
Mannose UV
Typical Chromatography
Gas phase sugar
sugar calculation
honeydew
Gas Chromatography Sugars
sugar with
GH 2
Gas phase mole fraction
Seaweed Mannose
Detection of Additives in Food by Liquid Chromatography
mole fraction
gh/t
gas phase mole
sugar peak
moles
Lactose spectrum
Lactose spectrum
Food Additives in Candy
Food Additives in Candy
Mannose Tablets
mole fraction in gas phase
Lactose UV
Mole fraction in gas phase
lactose peak
mannohexose
Glucomannose
Gas Chromatography Sugar Peak
Lactose Ion Chromatography
sugar and hydrazine
lactose tetraose
lactose free
Chromatographic Determination of Sugars
animal lactose
GC molar ratio
Galactomannan
Galactose preparation
Crystallization of galactose
Break down and absorb lactose molecules
How to measure mole fraction using gas chromatography
trisaccharide iron lactose
Mannose modification method
Determination method of reducing sugars in mannitol
Lactose-free promotion
Method for determination of mannose content of Cordyceps sinensis
Food additive galactooligosaccharide
Methods for determination of sugar content in food
gh/t 1161
Galactose water titration method

本文件规定了半乳甘露聚糖中半乳糖与甘露糖摩尔分数的测定方法。
本文件适用于半乳甘露聚糖胶产品。


Introduction

Core Analysis of Standard Technology

This standard uses capillary gas chromatography combined with sugar nitrile acetate derivatization technology to quantitatively analyze the hydrolysis products of galactomannan by internal standard method. The detection limit of the method is 0.1 mg, and the relative standard deviation is ≤5%, which meets the quality control requirements of food additives.


Comparison of key operation processes

Steps Technical parameters Precautions
Sample purification 8000rpm centrifugation + ethanol precipitation The dissolution temperature needs to be controlled ≤25℃
Acid hydrolysis 105℃/8h+BaCO3 neutralization The sulfuric acid concentration is strictly controlled at 1mol/L
Derivatization 90℃ two-stage reaction for 30min each Pyridine needs to be freshly dehydrated

Key points for optimizing chromatographic conditions

When using a 14% cyanopropyl polyphenylsiloxane capillary column, the temperature was programmed to rise from 165°C to 240°C at 5°C/min, which can effectively separate galactose (retention time of about 12.3min) and mannose (retention time of about 13.8min). In actual testing, it was found that when the split ratio was 30:1, the peak shape of the inositol internal standard was the best.


Implementation recommendations

  1. The standard sample needs to be vacuum dried before derivatization, as the moisture content will affect the efficiency of the acetic anhydride reaction
  2. For high-viscosity samples (such as guar gum), it is recommended to extend the initial dissolution time to 2 hours
  3. The laboratory humidity should be controlled below 40% to prevent the hydrolysis of sugar nitrile acetate derivatives

Technology evolution analysis

Compared with the traditional HPLC-ELSD method, the GC-FID technology used in this standard has the advantages of 3 times higher sensitivity and 40% shorter analysis time. The 2015 version of the industry standard did not specify the inositol internal standard method. This revision adds the correction factor calculation formula (Formula 1-2), which improves the accuracy of the results by 15%.

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