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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Commodity Utilization Research » Research » Publications at this Location » Publication #326782

Research Project: Developing Technologies that Enable Growth and Profitability in the Commercial Conversion of Sugarcane, Sweet Sorghum, and Energy Beets into Sugar, Advanced Biofuels, and Bioproducts

Location: Commodity Utilization Research

Title: Detecting adulterated commercial sweet sorghum syrups with ion chromatography oligosaccharide fingerprint profiles

item Eggleston, Gillian
item Wartelle, Lynda
item St Cyr, Eldwin

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 4/1/2017
Publication Date: 6/22/2017
Citation: Eggleston, G., Wartelle, L., St Cyr, E. 2017. Detecting adulterated commercial sweet sorghum syrups with ion chromatography oligosaccharide fingerprint profiles. In: Proceedings for the Advances in Sugar Crop Processing and Conversion Conference, March 15-18, 2016, New Orleans, Louisiana. p. 239-254.

Interpretive Summary:

Technical Abstract: Commercial sweet sorghum syrups can be adulterated with inexpensive sugar syrups, particularly high fructose corn syrup (HFCS) or corn syrup, and sold at a relatively low market price or even mis-branded. This undermines the economic stability of the current small-scale producers of food-grade sweet sorghum syrup as well as the developing large-scale bioproduct industry. An analytical method is urgently needed to evaluate adulterated commercial sweet sorghum syrups. Ion chromatography with integrated pulsed amperometric detection (IC-IPAD) has been previously used to differentiate white, refined sugars manufactured from sugarcane and sugar beet. By applying a strong IC-IPAD NaOH/NaOAc gradient method over 45 min, monosaccharides, oligosaccharides and oligosaccharide isomers of at least 2 to 12 dp, as well as sugar alchohols can be detected in multiple commercial sweet sorghum and other sugar syrups. Fingerprint IC oligosaccharide profiles are extremely selective, sensitive, and reliable. By using five characteristic marker chromatography peaks of high fructose corn syrup (HFCS), including maltose and maltotriose, in combination with a low sucrose peak, adulteration and mis-branded syrups were identified. The analysis of 7.0 Brix blind syrup samples, marker peaks allowed the detection of as low as 10% HFCS adulteration, which is within the lower limit of adulteration before action is taken.