Quantitative Determination of Carbohydrates in Ice Cream by Paper Chromatography

Abstract

Sugars in ice cream were separated by descending: paper chromatography, using an irrigation solvent system consisting of n-butanol :ethanol :water (2:1:1 v/v). Paper strips containing the resolved sugars were eluted with water. Quantitative determinations were performed photometrically on aliquots of eluates reacted with anthrone reagent. No preliminary treatment of the ice cream was necessary except dilution with water. The following sugars could be resolved on a single chromatographic strip: fructose, glucose, galactose, sucrose, maltose, lactose, and higher sugars. Four sugars, glucose, sucrose, maltose, and lactose, formed distinct spots when an ice cream containing corn syrup was analyzed. Recoveries ranging from 93 to 104% and averaging close to 100% indicate a fair degree of reliability of the technique. © 1960, American Dairy Science Association. All rights reserved.