Use of deconvolution methods for the analysis of sugars in kiwi juice by HPLC

被引：9

作者：

Barboni, T. ^{[1
]}

Chiaramonti, N. ^{[1
]}

机构：

[1] Univ Corse, CNRS, UMR 6134, Equipe Feux, F-20250 Corte, France

来源：

CHROMATOGRAPHIA | 2006年 / 63卷 / 9-10期

关键词：

column liquid chromatography; deconvolution methods; sugars; kiwi fruit and juices;

D O I：

10.1365/s10337-006-0780-3

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The automated interpretation of quantitative results in chromatography is always a challenge. We have tested three deconvolution algorithms so that the concentration of sugars in samples of kiwi juice can be calculated accurately. The concentrations of glucose and fructose increase almost 150% at the end of six months of storage and increase nearly 131% for sucrose. Corsican kiwi fruit can be stored for six months in a cold room. This study falls within the sphere of the evaluation of Corsican kiwi fruit.

引用

页码：445 / 448

页数：4

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