ArticleFood science and biotechnology2024
Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Occurrence and exposure assessment of erythritol from distributed foods in Korea.Food science and biotechnology · 2025Article
- Optimization, validation, and measurement uncertainty of HPLC-UVD method for quantification of thaumatin in food.Food science and biotechnology · 2025Article
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5 authors.
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Abstract
In this study, xylitol, a common sweetener and sucrose substitute in low-calorie foods, was quantified by high-performance liquid chromatography (HPLC). During the establishment of the analytical method, three representative detection approaches, ultraviolet detector (UVD), evaporative light scattering detector, and refractive index detector, were compared and applied to determine the xylitol content in various foods distributed in Korea. The results were compared for method validation, measurement uncertainty, and applicability. As a result, HPLC-UVD showed the lowest limit of detection (0.01 mg/L) and limit of quantification (0.04 mg/L) among the three methods. It showed a low range of relative expanded uncertainty (1.12-3.98%) and could quantify xylitol in the wide range of the samples, even trace amounts of xylitol. Therefore, a total of 160 food items, including chewing gum, candy, beverage, tea, other processed products, and beverage base, were applied with three replicates by the proposed HPLC-UVD method.
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