Partially hydrolyzed guar gum characterization and sensitive quantification in food matrices by high performance anion exchange chromatography with pulsed amperometric detection--validation using accuracy profile.

摘要: Interest concerning functional ingredients and especially dietary fibres has been growing in recent years. At the same time, variety of ingredient accepted as their mixing at low level complex matrices have considerably complicated quantitative analysis by approved AOAC methods. These reasons led to specific development an innovative analytical method performed high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD) detect quantify partially hydrolyzed guar gum (PHGG) fruit preparation dairy matrices. The methodology was divided two steps which could be deployed separately or conjunction. first, consists a complete characterization PHGG size exclusion (SEC) multi-angle light scattering refractive index HPAEC-PAD determine its physico-chemical properties galactomannans content, second step is new for direct quantification (dairy product). Validation terms limits, linearity range, average accuracy (recovery, trueness) uncertainty were statistically carried out profile. Overall, this chromatographic improved possibility without fractionation treatment, emerging from galactomannans, many foodstuffs.