Date of Award


Degree Type


Degree Name

Master of Science in Food Science and Nutrition


Food Science, Technology, Nutrition and Dietetics

First Advisor

K. R. Stauffer


Quantitative determination of sugars in gums by a modified GLC method, has generated two manuscripts with the following abstracts:

Abstract I:

A modified GLC method for hexose derivatives.

The procedure involving oxi~e formation followed by silylation for the analysis of standard hexoses resulted in the formation of unseparated peaks for D-glucose, D-mannose and D-galactose. Therefore, this procedure was modified to obtain clear separation of hexoses. "STOX" was mixed with TMSI or HMDS, and then added to a standard sugar .mixture containing D-glucose, D-galactose and D-mannose. The mixture was analyzed by gas chromatography with OV-17/0V-22 as the stationary phase, resulting in three distinct peaks.

Abstract II:

Quantitative determination of sugars in gums by GLC method.

A modified GLC method was utilized for the detection and quantitative determination of sugars derived from commercial gums . The method is suitable for the analysis of Guar gum, Locust bean gum, Tamarind gum, Agar, Carageenan, Xanthan, Gum Ghatti, Gum Arabic, Emulgum, Gum Tragacanth and Gum Karaya. The polysaccharides were first cleaved by acid hydrolysis followed by derivatization with "STOX" hydroxylamine to form oxime with "TMSI" or "HMDS+TFAA" for silylation. The separation and quantitation was performed by gas liquid chromatography using glass columns. Phenyl-B-D-glucopyranoside was used as internal standard for quantitative analysis. The · sugar molar ratios (percent) for all commercial gums tested, were similar to values reported in the literature. Results indicated that this scheme is suitable for gum identification as well, as quantification of thickeners isolated from foods.



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