A sensitive and high throughput method for the analysis of D-psicose by capillary electrophoresis

Authors：Surapureddi Sri Rama Krishna; Kunta Ravindhranath^*; Kumar Gantasala S Sameer; Sappidi Sreedhar Reddy; Dadke Shrikrishna

Source：Food Chemistry, 2019, 281: 36-40.

DOI：10.1016/j.foodchem.2018.12.081

• D-Psicose
• Allulose
• CE
• Enzymatic reactions of D-psicose
• Rare sugar

D-Psicose/allulose is a rare sugar and it has high potential benefits for pharmaceutical and food industry. The existed analytical methods have its own limitations to quantify fructose and D-psicose mixtures. Hence there is a need for the development of an effective, efficient and sensitive analytical method for quantification of D-psicose in presence of other sugars. Quantification of sugars by capillary electrophoresis (CE) have been previously reported. However, the list does not include D-psicose. In this study, D-psicose is successfully quantified for the first time in the presence of D-fructose and glucose with a good resolution. Standard curves for all the sugars are established in a concentration range of 0.1mM (0.0018% w/v) to 3.0 mM (0.0540% w/v) with a coefficient of determination of > 0.99. The scope of this method can be extended to quantify D-psicose and their processed impurities in food products with minor modifications in sample preparation.