Quantitative Analysis of Sugars in Fruit Samples Using Refractive Index Detection (RID-20A)

Introduction

In recent years, the consumption of sugars, particularly in the forms of sucrose, glucose, fructose, and lactose, has garnered significant attention due to its implications for health and nutrition. Fructose, found predominantly in fruits and honey, and glucose, present in a range of foods including fruits and vegetables, are fundamental to our metabolism. When fructose and glucose combine, they form sucrose, commonly known as table sugar, which is prevalent in many processed foods. Conversely, lactose, a disaccharide composed of glucose and galactose, is primarily found in dairy products. These sugars are intricately linked through their roles in nutrition and metabolism, influencing energy levels, blood sugar regulation, and digestive health. Fruits, despite being naturally sweet, contain a combination of these sugars, primarily fructose and glucose, along with fiber, vitamins, and antioxidants. Unlike added sugars, the natural sugars in fruits are metabolized differently due to their fiber content, which slows absorption and helps regulate blood sugar levels. Understanding the differences between these sugars and their impact on health is essential for making informed dietary choices. Reducing added sugar intake while prioritizing whole foods rich in natural sugars is vital for long-term metabolic health. This research presents a validated approach for detecting four different sugars in fruits using LC-2060C 3D coupled with RID-20A from Shimadzu Corporation Japan.

October 5, 2025 GMT