Division 7.1 Calculation of the HPLC resultsF1

For the calculation of the starch content, the results of two HPLC analysis are necessary, namely sugars present in the sample before ( ‘ free sugars ’ ) and after enzymatic treatment (as described in this method). Also a blank determination has to be performed to be able to correct for sugars present in the enzymes.

In the HPLC analysis, the peak area is determined after integration and the concentration is calculated after calibration with reference solutions (point 4.14). From the glucose concentration (g/100 ml) after enzymatic treatment, the concentration of glucose (g/100 ml) in the blank is subtracted. Eventually the content (g sugar/100 g sample) of sugars is calculated using the weighted amount of sample, which results in:

1. 1..

   HPLC analysis before enzymatic treatment, giving the content (g/100 g) of free sugars:

   • glucose G

   • fructose F

   • sucrose S

2. 2..

   HPLC analysis after enzymatic treatment, giving the content (g/100 g) of sugars:

   • glucose after correction for the blank (G _{e cor} )

   • fructose F _e

   • sucrose S _e