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1、45.4.06A(f)Columnoven.—Maintaining40±0.5°C.AOACOfficialMethod997.08(g)Vacuumoven.—Maintaining55±3°C.FructansinFoodProducts(h)Reactiontubes.—15mL,equippedwithscrewcaps.IonExchangeChromatographicMethod(i)pHmeter.—Temperaturecompensated,standardizedwithFirstAc
2、tion1997pH4.0,7.0,and9.0buffersolutions.FinalAction1999(j)Glassmicrofiberfilters.—Retaining0.7mmparticlesize.(k)Filterholder.—25mmdiameter,forlowpressuresyringe,or(Applicabletothedeterminationofaddedfructansinprocessedequivalent.foods.)(l)Syringes.—Luerlock
3、,10mL,lowpressure.(m)Desiccator.—WithSiO2,orequivalentdesiccant.EverySeeTable997.08Afortheresultsoftheinterlaboratorystudysup-2weeksdrydesiccantovernightat130°C.portingtheacceptanceofthemethod.(n)Glassbottles.—100or150mLwithscrewcaps.A.Principle(o)Magnetics
4、tirrersandstirbars.Fructansareextractedfromtheproductwithboilingwater.(p)Waterbaths.—Withshaker,maintaining85±2°CandAliquotofextractishydrolyzedusinglyophilizedamyloglucosidase60±2°C.toremovestarch.Partofthathydrosylateistreatedwithinulinase(q)Volumetricfla
5、sks.—100mL,1L,and2L.followedbydeterminationofreleasedsugars.(r)Mortarwithpestle.Theinitialtestportionandfirstandsecondhydrosylatesareanalyzed(s)Blender.usinghighperformanceanionexchangechromatographywithpulsed(t)Knifeandscissors.amperometricdetection(HPAEC–
6、PAD).Insugaranalysis1,freefruc-(u)Mixingrods.toseandsucrosearedeterminedininitialextract.Insugaranalysis2,(v)Vortexmixer.sumoffreeglucoseandglucosefrommaltodextrinsandstarcharede-(w)Pasteurpipets.—3mLplasticpipetswithlargetip,orequivalent.terminedinthefirst
7、hydrosylate.Insugaranalysis3,totalamountofglucoseandtotalamountoffructosefromthehydrosylateplusglucoseC.Reagentsandfructosefromthesecondhydrosylatearedetermined.Forextraction,andformobilephaseandreagentspreparation,useFructansarecalculatedfromconcentrations
8、ofglucoseandfructose.H2O,ASTMqualityType1,orACS(reagentgrade),orequivalent.(a)Acetatebuffer.—pH4.5.Pipet28.0mL0.2MaceticacidB.Apparatus(11.46mL/L)and22.0mL0.2MNaacetate(28.23gtrihydrate/L)(a)Anionexcha
