Answers are grounded in this paper and cite their sources.
A high pressure liquid chromatographic (HPLC) method for determining 5 common carbohydrates in food products was evaluated. Reproducibility data were generated showing a relative standard deviation of 2.8%. Recovery studies on a variety of foods gave an average recovery of 98.8%. The HPLC data for 3 varieties of ready-to-eat cereals were compared with data from 4 independent laboratories using current AOAC chemical methods. The HPLC mean values differed from the chemical mean values by 3.2%.
No takes yet. Share an insight, caveat, or question.
Vries et al. (1979) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: