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Chocolate Cake (NH2P-50)

Saccharides in chocolate cake were analyzed using Asahipak NH2P-50 4E (a column for saccharides analysis).
(Sample pretreatment)
1) Take 5g of chocolate cake in a vial for centrifuge.
2) Add 30 mL of petroleum ether and stir it for 15 minutes.
3) Then use centrifuge for 10 minutes at 2,000 rpm and take off the supernatant.
4) Heat the sample solution to remove petroleum ether in the water bath at 40°C.
5) Add 30 mL of the mixture of 50%(V/V) ethanol solution.
6) Apply ultrasonic vibration for 30 minutes and make 50 mL of solution with the mixture of 50%(V/V) ethanol.
7) Filtrate with No.5B paper filter.
8) Take 3mL of filtrated sample and add 3mL of acetonitrile.
9) Filtrate with 0.45μm membrane filter.

Sample : Chocolate cake


20μL
injection
Concentration
(mg/mL)
Contents(g)
in 100g
1.Fructose 0.120.2
2.Sorbitol 0.200.4
3.Glucose 0.120.2
4.Sucrose 17.8435.7
5.Lactose 3.707.4
6.Maltose 0.140.3
Total44.2

Indicated value by Producer

Components in 100g
Calorie557kcalSaccharides52.8g
Proteins8.3gSodium75mg
Lipids34.8g



Column : Shodex Asahipak NH2P-50 4E (4.6mmI.D. x 250mm)
Eluent : CH3CN/H2O=75/25
Flow rate : 1.0mL/min
Detector : Shodex RI
Column temp. : 25°C