There was an attempt to quantify each components of raffinose family oligosacchrides in comparative study of different legume varieties to identify the variety with less and high quantity of flatus-producing constituents. However, we found most of the sample preparation methods and sequential extraction steps to be very tedious and not inline with the facility in hand.

What is the simplest sample preparation method?

What is the appropriate HPLC column for the separation of raffinose family oligosaccharides(raffinose, stachyose and verbascose) in the extract??

Kindly,

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