Journal article


Analysis of sugar degradation products with alpha-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS


Publication Details
Author(s): Gensberger S, Glomb M, Pischetsrieder M
Publisher: American Chemical Society
Publication year: 2013
Volume: 61
Pages range: 10238-10245
ISSN: 0021-8561

Abstract

Sugar-sweetened carbonated soft drinks (CSDs) are broadly consumed worldwide. The added sugar, particularly high-fructose corn syrup (HFCS), can be an important source of sugar degradation products, such as α-dicarbonyl compounds. This study recorded the α-dicarbonyl profile in CSDs by ultrahigh-performance liquid chromatography with hyphenated diode array-tandem mass spectrometry after derivatization with o-phenylenediamine. Thus, 3-deoxy-d-erythro-hexos-2-ulose (3-DG), d-lyxo-hexos-2-ulose (glucosone), 3-deoxy-d-threo-hexos-2-ulose (3-DGal), 1-deoxy-d-erythro-hexos-2,3-diulose (1-DG), 3,4-dideoxyglucosone-3-ene (3,4-DGE), methylglyoxal, and glyoxal were identified as major α-dicarbonyls and, with the exception of glyoxal, quantified (recovery rates, 85.6-103.1%; RSD, 0.8-3.6%). Total α-dicarbonyl concentration in 25 tested commercial products ranged between 0.3 and 116 μg/mL and was significantly higher in HFCS-sweetened CSDs compared to CSDs sweetened with HFCS and sucrose or with sucrose alone. Predominant was 3-DG (≤87 μg/mL) followed by glucosone (≤21 μg/mL), 3-DGal (≤7.7 μg/mL), 1-DG (≤2.8 μg/mL), methylglyoxal (≤0.62 μg/mL), and 3,4-DGE (≤0.45 μg/mL). © 2013 American Chemical Society.



How to cite
APA: Gensberger, S., Glomb, M., & Pischetsrieder, M. (2013). Analysis of sugar degradation products with alpha-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry, 61, 10238-10245. https://dx.doi.org/10.1021/jf3048466

MLA: Gensberger, Sabrina, Marcus Glomb, and Monika Pischetsrieder. "Analysis of sugar degradation products with alpha-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS." Journal of Agricultural and Food Chemistry 61 (2013): 10238-10245.

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