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Optimization of HILIC Separation of Saccharides in Mead

Authors: Zelená Miroslava | Česlová Lenka | Řezková Soňa | Česla Petr | Fischer Jan

Year: 2015

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Optimization of HILIC Separation of Saccharides in Mead	The production of mead has been known since ancient times. This popular alcoholic beverage is produced by fermentation of honey with water and yeast; sometimes various fruit juices, herbs or spices can be also added. The saccharides comprise 80 % of honey, mainly the glucose and fructose. Disaccharides (sucrose, maltose, isomaltose and turanose) and oligosaccharides (erlose and melezitose) are present in lower concentrations. The higher amount of disaccharides or oligosaccharides may be caused by adulteration of honey or mead. High performance liquid chromatography is traditionally used for separation of saccharides. Hydrophilic interaction liquid chromatography (HILIC) with polar stationary phase (aminopropyl-, amide- or native silica gel, etc.) and aqueous/organic mobile phase can be employed for that purpose. The most of the reported studies are focused only to analysis of two major saccharides in mead, glucose and fructose, usually together with sucrose. This work is focused on optimization of separation of all minor and major saccharides presented in mead using HILIC chromatography with different stationary phases and with different additives to mobile phase. The mass spectromeric detection was employ after derivatization of saccharides. Different derivatization agents were tested and compared to obtain the highest sensitivity of detection, derivatization recovery and chromatographic resolution.