{"title":"A Straightforward Method for Disaccharide Characterization from Transverse Relaxometry Using Low-Field Time-Domain Nuclear Magnetic Resonance","authors":"Afroza Sultana, Ali Asghari, Seddik Khalloufi","doi":"10.1007/s12161-024-02691-w","DOIUrl":null,"url":null,"abstract":"<div><p>The necessity of identifying and quantifying sugars in food processing is endless for maintaining food quality attributes such as color, taste, texture, monitoring regulatory compliance, labeling packages, and maintaining authenticity. Despite available analytical methods for characterizing sugar molecules, the limitations of conventional methods drive researchers to seek more convenient alternatives. This study aimed to characterize common disaccharides such as sucrose, lactose, maltose, and trehalose using a time domain nuclear magnetic resonance (TD-NMR), facilitating a quick, cost-effective, and user-friendly approach. In this experiment, transverse relaxation distribution curve was analyzed for characterizing disaccharides. Two peaks, referred to as the main and secondary peak(s), were observed for all the disaccharides, while a single peak (the main peak) was observed for pure water. Although they have similar molecular formulas and weights, lactose exhibited the longest relaxation time for the secondary peak, followed by trehalose, sucrose, and maltose. This behavior was assumed due to the interaction of sugar molecules with water. The increasing concentration of disaccharide in the solution displayed the leftward shifting of peaks. Maltose showed two secondary peaks, which were not observed in other sugar samples. The NMR showed potential to distinguish disaccharides from unknown powders and solutions by analyzing either the relaxation time of the secondary peak or the ratio of the secondary to the total peak. Moreover, quantification is possible from the standard curves of relaxation time and the combined peak area of the main and secondary peaks with the corresponding sugar concentration. However, it shows challenges in discrimination between α- and β-isomers.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1770 - 1782"},"PeriodicalIF":2.6000,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02691-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The necessity of identifying and quantifying sugars in food processing is endless for maintaining food quality attributes such as color, taste, texture, monitoring regulatory compliance, labeling packages, and maintaining authenticity. Despite available analytical methods for characterizing sugar molecules, the limitations of conventional methods drive researchers to seek more convenient alternatives. This study aimed to characterize common disaccharides such as sucrose, lactose, maltose, and trehalose using a time domain nuclear magnetic resonance (TD-NMR), facilitating a quick, cost-effective, and user-friendly approach. In this experiment, transverse relaxation distribution curve was analyzed for characterizing disaccharides. Two peaks, referred to as the main and secondary peak(s), were observed for all the disaccharides, while a single peak (the main peak) was observed for pure water. Although they have similar molecular formulas and weights, lactose exhibited the longest relaxation time for the secondary peak, followed by trehalose, sucrose, and maltose. This behavior was assumed due to the interaction of sugar molecules with water. The increasing concentration of disaccharide in the solution displayed the leftward shifting of peaks. Maltose showed two secondary peaks, which were not observed in other sugar samples. The NMR showed potential to distinguish disaccharides from unknown powders and solutions by analyzing either the relaxation time of the secondary peak or the ratio of the secondary to the total peak. Moreover, quantification is possible from the standard curves of relaxation time and the combined peak area of the main and secondary peaks with the corresponding sugar concentration. However, it shows challenges in discrimination between α- and β-isomers.
期刊介绍:
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.