High-Performance Liquid Chromatography Determination of Free Sugars and Mannitol in Mushrooms Using Corona Charged Aeros
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High-Performance Liquid Chromatography Determination of Free Sugars and Mannitol in Mushrooms Using Corona Charged Aerosol Detection Aneta Sławińska 1,2 & Ewa Jabłońska-Ryś 1,2
&
Anna Stachniuk 2
Received: 9 January 2020 / Accepted: 22 September 2020 # The Author(s) 2020
Abstract Refractive index detector is usually used in the analysis of sugars in mushrooms, which is characterized by poor sensitivity, reproducibility, and susceptibility to interference from co-eluting sample components. In the current study, identification and determination of free sugars in mushroom samples by high-performance liquid chromatography coupled to corona charged aerosol detector (HPLC-CAD) were presented for the first time. The best chromatographic separation was performed on a Shodex Asahipak NH2P-50 4E 5 μm and mobile phase composed of 75% acetonitrile and 25% water with flow rate was 1 mL/min. The developed method offers good linearity in concentration range 0.001–0.01 or 0.01–0.2 mg/mL for tested compounds with R2 > 0.99. Limit of detection (LOD) for analytes was in the range of 7.1–120.2 ng on column. HPLC-CAD method showed very good reproducibility (RSD < 5.1%). Fructose, mannitol, and glucose were detected in all examined mushroom samples. For white Agaricus bisporus, mannitol was the most abundant sugar (7.575 mg/g dw), whereas trehalose for Pleurotus ostreatus (3.426 mg/g dw). The developed method was successfully applied for quantification of free sugars and mannitol in mushrooms. The optimized method proved to be sensitive, reproducible, and accurate. Keywords Free sugars . Polyols . Mushrooms . HPLC . CAD detector
Introduction Mushrooms have been known to humanity for several thousand years and used for food and medicinal purposes (Wasser 2002). They are valued for their unique taste, aroma, and texture. However, the belief that mushrooms can be valuable and even used as functional foods is relatively new. Interest in edible and medicinal mushrooms is constantly growing, which is also confirmed by numerous scientific publications in the last two decades (Jabłońska-Ryś et al. 2019). Mushrooms are low in fat, rich in protein and fiber, are an important source of many vitamins (B1, B2, B12, D2, C, and E), macro- and microelements, contain all exogenous amino
* Ewa Jabłońska-Ryś [email protected] 1
Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2
Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland
acids, fatty acids, and possess high antioxidant activity (Radzki et al. 2014; Sławińska et al. 2017). For these reasons nowadays, they are part of many food trends, such as diet food, vegetarianism and veganism, the searching for valuable micronutrients or the fifth taste, which is associated with their constantly increasing consumption (Kalač 2009). The dry matter of mushrooms consists mainly of carbohydrates (from 35 to 70%) (Guillamón et al. 2010). These compounds include poly
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