Abstract:

A method using high performance liquid chromatography (HPLC) was presented for the determination of sucrose, glucose and fructose in “Tainong 6” pineapple. The sugars in pineapple was extracted with 90% ethanol, and the determination was performed on CH-820 (Ca) column (300 mm × 7.8 mm, column temperature 90 ℃) with ultrapure water as a mobile phase at the flow rate of 0.5 ml/min using a refractive index detector. There were good linear relationships between HPLC peak area and concentrations of the three sugars with correlation coefficients not lower than 0.9998. The spike recoveries and the RSDs of precision for the three sugars ranged from 98.84% to100.3% and from 0 .59% to 0.85%, respectively. The sugar content in “Tainong 6” pineapple varied among different harvest seasons. The sucrose content in the pineapple harvested in summer (July) and autumn (September) was the highest, followed by the glucose and fructose contents in turn. Whereas the glucose content in the pineapple harvested in winter (November) was the highest, and the sucrose the lowest.

Key words: HPLC, pineapple fruit, sugar