Enzymatic Estimation and Quantitative High-Pressure Liquid Chromatography of Fructose, Glucose and Sucrose in Powders from Rose Petals

Helthuis Sprenger Institute, P. O. Box 17, 6700 AA, Wageningen, Netherlands; Dept. of Chemistry, Tertiary Techn. Coll., Hengelo, spent 6 months at Sprenper Inst. for practical training.

T. Heidema Sprenger Institute, P. O. Box 17, 6700 AA, Wageningen, Netherlands

Gorin Dept. of Chemistry, Tertiary Techn. Coll., Hengelo, spent 6 months at Sprenper Inst. for practical training.

Abstract

There was no significant difference between mean mass fractions of fructose, glucose and sucrose measured enzymatically and by liquid chromatography. So the chromatographic method can be used on powders from rose petals as the peaks of the chromatograms are really caused by the sugars.

A method is described for clean-up of the rose extract before injecting it into the high-pressure liquid chromatograph.

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Enzymatic Estimation and Quantitative High-Pressure Liquid Chromatography of Fructose, Glucose and Sucrose in Powders from Rose Petals

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Enzymatic Estimation and Quantitative High-Pressure Liquid Chromatography of Fructose, Glucose and Sucrose in Powders from Rose Petals

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