Simultaneous determination of rhamnose xylitol arabitol fructose glucose inositol sucrose maltose in jujube (Zizyphus jujube Mill.) extract: comparison of HPLC–ELSD LC–ESI–MS/MS and GC–MS

摘要

BackgroundJujube extract is commonly used as a food additive and flavoring. The sensory properties of the extract, especially sweetness, are a critical factor determining the product quality and therefore affecting consumer acceptability. Small molecular carbohydrates make major contribution to the sweetness of the jujube extract, and their types and contents in the extract have direct influence on quality of the product. So, an appropriate qualitative and quantitative method for determination of the carbohydrates is vitally important for quality control of the product.