COMPARISON OF HPLC AND TRADITIONAL ANALYTICAL METHODS FOR THE ESTIMATION OF SUGARS IN MOLASSES

Samples of cane and beet molasses were obtained from Armant sugar
factory and Delta company of sugar. Qena and Kafr EI-Sheikh governorates;
respectively, during 2002/2003 working season. Sucrose and reducing sugars
were determined by HPlC and classicat analytical methods.
Results revealed that. the sucrose determined by HPLC technique was
from 3.30 % to 10.26 % lower than thai determined by a double polarization in
beet and cane molasses; respectively. This was due to generation more
compounds after acid treatment have dextrorotation of light. In the same trend.
reducing sugars determined by HPlC was lower than that of a traditional methods
( Orner's and Fehling methods in beet and cane molasses. 0.21 % to 7.41 %:
respectively) because of many organic and inorganic substances in rnalasses,
that can reduce copper as well as gtucose and fructose. The glucose I fructose ( G
IF) ratios using HPlC were ranged from 0.68: 1 in cane molasses to 1.18 : 1 in
beet molasses compared to traditional methods. i.e. 1 : 1 mixture of glucose and
fructose. The average value was 0.77 : 1 in cane molasses compared to 0.93: 1 in
beet molasses.
The HPLC determination of sugars in molasses was a rapid, accurate
and repeatable to emphasis the results of analysis. It is also very important (or
calculation sugar loss in final molasses and exhaustion of molasses.