Fructans in Foods and Food Products, Ion-Exchange Chromatographic Method: Collaborative Study

Abstract

Nine collaborating laboratories assayed 6 blind duplicate pairs of food samples containing the fructans inulin or oligofructose. The 6 sample pairs ranged from low (4%) to high levels (40%). Following the proposed method, the samples were treated with amyloglucosidase and inulinase enzymes and the released sugars were determined by ion exchange chromatography. Repeatability standard deviation ranged from 2.9 to 5.8%; reproducibility standard deviation ranged from 4.7 to 11.1%. The ion-exchange chromatographic method for determination of fructans in food and food products has been adopted first action by AOAC INTERNATIONAL (997.08).