Quantitative Analysis of Sugars in Commercial Beverages Using High-Performance Liquid Chromatography Coupled with a Refractive Index Detector (RID-20A)

Introduction

Sugars are low molecular weight carbohydrates that play a critical role in human metabolism, acting as primary energy substrates. They are commonly present in a wide range of food and beverage matrices, both as naturally occurring components and as added sweeteners. Sucrose (glucose + fructose) is widely used in beverages and rapidly absorbed, causing glycemic spikes. Glucose is the main cellular energy source, but excessive intake increases diabetes risk. Fructose, mainly metabolized in the liver, may promote fat accumulation and metabolic disorders. Lactose (glucose + galactose) requires lactase for digestion; deficiency leads to lactose intolerance. Soft drinks and energy beverages often contain high levels of added sucrose and glucose-fructose syrups, contributing to elevated glycemic load. Wine sugars originate from grapes, primarily glucose and fructose, with residual sugars present in sweet varieties. Excess sugar intake is linked to obesity, diabetes, cardiovascular diseases, and fatty liver conditions. Differentiating intrinsic vs. added sugars is essential for accurate nutritional analysis and food regulation. This research presents a validated approach for detecting four different sugars in natural and artificial drinks using LC-2060 3D coupled with RID-20A from Shimadzu Corporation Japan.

October 5, 2025 GMT