I am trying to determine DE (Dextose Equivalents) of corn syrup sample using HPLC.
We are currently measuring the area% of DP1, DP2, DP3 and DP4 using HPLC but have never calculated DE equivalent based on those values. We traditionally use Fehling test (is based on the titration with reagents) that is time consuming and not as accurate as chromatography techniques.
I found the following information about calculating DE based om HPLC results: https://prezi.com/m/1yta9egncxl5/determination-of-dextrose-equivalent-by-hplc/
I am not sure if this information is correct since my estimated values from a HPLC is significantly different from the result of Fehling analysis. please share some standard procedure used for determining DE using HPLC.
Thanks
Hi Mohammadmatin,
maybe these two links are helpful to you:
https://www.researchgate.net/post/How_to_measure_Dextrose_Equivalent_or_DE_using_HPLC
https://prezi.com/1yta9egncxl5/determination-of-dextrose-equivalent-by-hplc/
Regards
Markus
Your best bet is to contact CPC (Corn Products International) who basically developed the HPLC/DE ratio. If I remember (its been about 40 years) DE equals:
(DP1 x 1.0) + (DP2 x 0.42) + (DP3 x 0.18)
DP4+ is negligible
The current equation might be listed by ICUMSA (International Commission of Methods for Sugar Analysis) or the AOAC (Association of Official Analytical Chemists).
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