Hello,

I am currently conducting food analysis using a Shimadzu single quadrupole GCMS instrument. I have encountered difficulties in accurately identifying sugars, specifically glucose, galactose, and mannose.

Despite employing various standard materials and optimization techniques, the MS spectra of these sugars exhibit striking similarities. Furthermore, their retention time (RT), retention index (RI), and quantification ions are almost identical, making it challenging to distinguish them conclusively.

I would greatly appreciate any guidance or suggestions on how to overcome this issue and achieve clear identification of glucose, galactose, and mannose.

Thank you for your assistance.