Sugars in Soft Drinks and Wine

Carbohydrates are important constituents in both food and drink. They are frequently added to improve the flavour and palatability to the consumer. Non-alcoholic drinks, especially carbonated soft drinks, can have as much as 10.7 g of sugars added to them. Although there are specific carbohydrate columns for the separation of mixtures of sugars these can be expensive.

This application note describes the use of a silica column with an amino group, which gives a good separation of the most commonly occurring carbohydrates.