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Determination of carbohydrates in fermentation processes by high-performance liquid chromatography

✍ Scribed by Armin Plaga; Joachim Stümpfel; Hans-Peter Fiedler

Publisher
Springer
Year
1989
Tongue
English
Weight
303 KB
Volume
32
Category
Article
ISSN
1432-0614

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✦ Synopsis

HPLC is a universal, fast, accurate and selective method for the quantification of carbohydrates during fermentation processes. HPLC is not affected by complex constituents of fermentation media, such as meat extract, soybean meal or distillers solubles. The detection limit of the different investigated carbohydrates by refractive index monitoring ranges between 20 and 40 rag/1 using a cation-exchange resin and between 50 and 100 rag/1 using amino-or diol-bonded phases.

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