ArticleFoods (Basel, Switzerland)2024
Exploration and Improvement of Acid Hydrolysis Conditions for Inulin-Type Fructans Monosaccharide Composition Analysis: Monosaccharide Recovery and By-Product Identification.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 7 citations in OpenAlex.
- Structural Analysis of an Inulin-Type Fructan fromMolecules (Basel, Switzerland) · 2026Article
- Transforming Apple Pomace into Functional Oligosaccharides via Microwave Optimisation.Molecules (Basel, Switzerland) · 2026Article
- Subcritical Water Extraction Enables the Production of Cichoric and Caftaric Acid-StandardizedMolecules (Basel, Switzerland) · 2026Article
- Effects of Fermentation and Oxidative Degradation on the Composition, Antioxidant Activity, ACE Inhibitory Activity, and In Vitro Neuroprotective Potential of Soybean-Derived Kefir Polysaccharide-Rich Extracts.Foods (Basel, Switzerland) · 2026Article
- Structural Characterization of a Novel Galactoarabinan fromAntioxidants (Basel, Switzerland) · 2026Article
- Innovative Immobilization ofJournal of agricultural and food chemistry · 2026Article
- Bioactive Fiber and Polyphenols: Composition and Association with Fecal Lipid Profiles in Mango Bagasse and Peel Confectionery.International journal of molecular sciences · 2026Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Acid hydrolysis serves as the primary method for determining the monosaccharide composition of polysaccharides. However, inappropriate acid hydrolysis conditions may catalyze the breakdown of monosaccharides such as fructans (Fru), generating non-sugar by-products that affect the accuracy of monosaccharide composition analysis. In this study, we determined the monosaccharide recovery rate and non-sugar by-product formation of inulin-type fructan (ITF) and Fru under varied acid hydrolysis conditions using HPAEC-PAD and UPLC-Triple-TOF/MS, respectively. The results revealed significant variations in the recovery rate of Fru within ITF under different hydrolysis conditions, while glucose remained relatively stable. Optimal hydrolysis conditions for achieving a relatively high monosaccharide recovery rate for ITF entailed 80 °C, 2 h, and 1 M sulfuric acid. Furthermore, we validated the stability of Fru during acid hydrolysis. The results indicated that Fru experienced significant degradation with an increasing temperature and acid concentration, with a pronounced decrease observed when the temperature exceeds 100 °C or the H
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