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Quantitative Determination of Carbohydrates in Ice Cream by Paper Chromatography¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Sugars in ice cream were separated by descending: paper chromatography, using an irrigation solvent system consisting of n-butanol :ethanol :water (2:1:1 v/v). Paper strips containing the resolved sugars were eluted with water. Quantitative determinations were performed photometrically on aliquots of eluates reacted with anthrone reagent.

No preliminary treatment of the ice cream was necessary except dilution with water. The following sugars could be resolved on a single chromatographic strip: fructose, glucose, galactose, sucrose, maltose, lactose, and higher sugars. Four sugars, glucose, sucrose, maltose, and lactose, formed distinct spots when an ice cream containing corn syrup was analyzed. Recoveries ranging from 93 to 104% and averaging close to 100% indicate a fair degree of reliability of the technique.

¹ The data published here are taken from a thesis submitted by the senior author in partial fulfillment of the requirements for the degree of Master of Science.

² Present address: Department of Dairy Technology, Ohio State University, Columbus, Ohio.