Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

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Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

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Presentation transcript:

Research, 2016, Vol. 4, No. 6, 349-354. doi:10.12691/jfnr-4-6-2 Table 1. Retention time,linearity, LOD, LOQ, recovery and relative standard deviations (RSD) values of examined sugars Sample Retention time (min) Linearity (R2) LOD (mg L-1) LOQ Recovery (%) RSD Sucrose 11.76 0.9956 0.280 0.924 97-101 6-10 Lactose 12.93 0.9987 0.264 0.871 94-100 Glucose 14.08 0.9997 0.229 0.756 99-102 Galactose 16.66 0.269 0.888 98-103 Arabinose 17.75 0.9996 0.232 0.766 Fructose 19.63 0.9983 0.286 0.944 93-101 Maltitol 22.67 0.9998 0.216 0.713 94-101 Sucralose 24.24 0.9992 0.233 0.769 Mannitol 30.52 0.219 0.723 Xylitol 39.88 0.230 0.759 Şana SUNGUR et al. Determination of Sugar Profiles of Sweetened Foods and Beverages. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 6, 349-354. doi:10.12691/jfnr-4-6-2 © The Author(s) 2015. Published by Science and Education Publishing.