Determination of reducing sugars in selected beverages by capillary electrophoresis

A method for the analysis of reducing sugar enantiomers in beverages using capillary zone electrophoresis is presented. Based on previous results, a r esolution of all aldo-hexoses, -pentoses, -tetroses and trioses is achieved . Additional separation of uronic acids, deoxy and amino sugars in differen t buffer systems is demonstrated. Derivatives of sugar enantiomers change t heir migration order if derivatized with the phenylethylamine enantiomer. T hus. the use of a chiral derivatizing agent leads to simpler peak validatio n and opens new opportunities for the development of new applications. Scre ening of pharmaceutical drugs or food for rare sugar enantiomers with a det ection limit of 25 fmol (5 mu M) is feasible. Adaptation of the general met hod to wine. juice and instant coffee is demonstrated. The aldose, uronic a cid and deoxy aldose enantiomer composition of the presented beverages is o btained in a single run.