Review Team (February 2016).pdf

Memo

Monique Steegmans

16001n-MSS-MSS-SLV FOS01 AOAC997.08 Beneo-Orafti, 1 Febr 2016, page 6/18

2.2.5. Calculation:

For each standard solution, the response factor of each compound Fructose, Glucose and

sucrose is calculated as follows:

R = A x m°

m x A°

R = response factor of the compound

m = mass of the compound in mg/50 cm 3

A = peak area of the compound

m° = mass of IS in mg/50 cm 3

A° = peak area IS

For each compound a calibration curve of the type, y=ax, will be obtained. With this curve all the

concentrations of the compounds present in the sample can be calculated. (r

= min 0.995)

See annex 2.

Formula:

w = m° x A x 100

a A° W

w = mass fraction of the compound in mg/100 g sample

A = peak area of the compound

m° = mass of IS in mg/50 cm 3

A° = peak area IS

m = mass of sample in g/50 cm 3

The content of fructose, glucose and sucrose before and after incubation with inulinase for

each sample is calculated. Example of chromatograms, see annex 3.

2.2.6. Calculation of the fructan content:

Fi=Ft-Ff-(S/1,9)

Fi = is the fructose originating from the fructan (inulin of oligofructose)

Ft = the total amount of fructose after incubation with inulinase

Ff is the free content of fructose in g/100 g sample in the initial test portion

S = amount of sucrose in g/100g sample in the initial test portion

The glucose is calculated Gi = (Fi/DP-1)

Gi = the amount of glucose originating from the fructan

Fos-01 (February 2016)

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