A fresh look at food and beverage analysis

Importance of the Topic

The safety and quality of food and beverage products depend on accurate monitoring of carbohydrates, ions, and additives.
Compliance with international regulations and reliable labeling protect consumer health and preserve brand reputation.

Study Objectives and Overview

This e-book presents ion chromatography (IC) as a versatile, robust, and cost-efficient technique for multicomponent analysis in the food and beverage sector.
It reviews applications from sugars in juices and coffee to preservatives in meat and ions in water, covering compliance with norms such as ISO, AOAC, CODEX, and EPA standards.

Methodology and Instrumentation

• Separation columns: Metrosep Carb 2, A Supp 5/7/10/17, C 6, Luna C18(2), among others.
• IC systems: 930 Compact IC Flex, 940 Professional IC Vario with HPG, 858 Professional Sample Processor, 889 IC Sample Center.
• Detection modes: suppressed and non-suppressed conductivity, UV/VIS with post-column reaction, pulsed amperometric detection (PAD), direct amperometry (DC).
• Inline Sample Preparation (MISP): Ultrafiltration, dialysis, dilution, logical dilution (MIDT), partial loop injection (MiPT), Dosino for gradients and automated standards.
• Software: MagIC Net for automated data evaluation, calibration management, quality monitoring, and traceability.

Main Results and Discussion

• Coffee carbohydrates: Free sugars (10–100 g/kg) and total sugars (300–400 g/kg) quantified per ISO 11292 and AOAC 996.04.
• Orange juice: Isocratic separation of glucose, fructose, sucrose, and inositol after inline ultrafiltration, matching label claims (9 g/100 mL).
• Apple juice adulteration: Cellobiose detected at 5 mg/L with 102 % recovery, demonstrating authenticity screening.
• Oligosaccharides: Raffinose, stachyose, verbascose and common sugars baseline-resolved in 45 min with µmol/L detection.
• Beer carbohydrates: Monosaccharides to maltohexaose profiled in 60 min by dose-in gradient; maltose major component at ≈50 g/L.
• Artificial sweeteners: Aspartame, acesulfame-K, cyclamate, saccharin separated by conductivity+UV, RSD <1 %, recoveries 100–198 mg/L.
• Sucralose and steviol glycosides in soft drinks and extracts: Sensitive PAD detection (LOQ 0.5 mg/L sucralose) and flexIPAD for rebaudiosides.
• Cations and anions in beer and water: Two-channel IC for simultaneous analysis; automatic logical dilution ensures results within calibration range; compliant with EPA 300.1 and ISO 10304.
• Wine analysis: Organic acids (15 compounds) and oxyhalides by binary gradient with suppressed conductivity; inline ultrafiltration protects columns and extends uptime.
• Biogenic amines in wine: Nine amines and six cations separated on C Supp 1 column; sequential suppression yields sensitive detection.
• Preservatives and additives: Nitrite/nitrate in meat and dairy (<0.05 mg/L LOQ), polyphosphates in shrimp, sulfite in mustard with auto-cleaning electrodes, total sulfur in dried fruits by Combustion IC, bromate in flour (ISO 11206), iodate/iodide in salt (SN/T 3727), lactose in low-lactose butter (AOAC SMPR 2018.009), carbohydrates in milk products (ISO 22184), iodide in milk (flexIPAD), and choline in infant formula (AOAC 2012.20).

Benefits and Practical Applications

• Multianalyte quantification in a single run reduces analysis time, chemical usage, and operating costs compared to single-analyte or hyphenated methods.
• Inline automation (ultrafiltration, dialysis, dilution) minimizes manual steps, reduces error-proneness, and extends instrument uptime.
• Flexible injection/dilution techniques cover sample concentrations from µg/L to % ranges without manual recalibration or cartridge changes.
• Modern software ensures automated data evaluation, quality criteria monitoring, full traceability, and regulatory compliance (GLP, FDA 21 CFR Part 11).

Future Trends and Potential Applications

• Integration of IC with high-resolution mass spectrometry for unequivocal peak identification and enhanced sensitivity.
• Expanded inline sample preparation modules for high-fat, high-protein, and complex matrices in dairy, meat, and processed foods.
• AI-driven method development and data analytics for accelerated optimization of separation conditions and gradient profiles.
• Green chromatography initiatives to reduce solvent consumption and waste generation in routine food analysis.

Conclusion

Ion chromatography combined with automated inline sample preparation and advanced detection techniques provides a comprehensive, high-throughput solution for the analysis of carbohydrates, ions, and additives in complex food and beverage matrices. Its robustness, versatility, and compliance with international standards make it the method of choice for quality control and research laboratories aiming to enhance productivity, reduce costs, and secure reliable, traceable results.

References

• [1] FAO. Codex general standard for fruit juices and nectars (CODEX STAN 247-2005).
• [2] Nakakuki T. Present status and future of functional oligosaccharide development in Japan. Pure Appl Chem. 2002;74(7):1245–1251.
• [3] ISO 11292:1995. Instant coffee—Determination of free and total carbohydrate contents.
• [4] AOAC Official Method 996.04. Sugars in cane and beet final molasses.
• [5] EU Regulation No 1169/2011; US Regulation 21 CFR 101. Labeling requirements.
• [6] IFU. Guidelines on chromatography of biogenic amines.
• [7] EPA Method 300.1. Determination of inorganic anions in drinking water by ion chromatography.
• [8] ISO 15061:2001; ISO 11206:2011. Determination of bromate in water by IC-PCR.
• [9] ISO/TS 19046-2:2017. Cheese—Determination of propionic acid by ion exchange chromatography.
• [10] ISO 22184:2021. Milk and milk products—Determination of sugar contents by HPAEC-PAD.
• [11] AOAC SMPR 2018.009. Lactose in low-lactose or lactose-free products.
• [12] AOAC Official Method 2012.20. Choline in infant formula and adult nutritionals by IC.
• [13] SN/T 3727-2013. Determination of iodide in foods for export—IC method.
• [14] GB 5413.20-2013. Choline determination in Chinese standard food products.
• [15] OIV. International Code of Oenological Practices.
• [16] WHO and EU guidelines on nitrate/nitrite in drinking water and food.
• [17] EFSA re-evaluations of phosphates, nitrites, and sweeteners.