Analysis of saccharides in fruit juices

[Adhi92]

Hello everyone! I'm currently doing a project work on the analysis of saccharides in fruit juices. I've searched some papers and reports, and the process of HPLC seems to be a more preferred one as compared to LCMS.

May I know any other advantages (and disadvantages) of using HPLC as compared to LCMS in this scenario? I know LCMS is more expensive, and that the process may take a longer time. But is there any other advantages? Thanks for your help!

[tom jupille]

Using LC-MS for sugars in fruit juice is like using a sledgehammer to swat a fly.

[Ken Tseng]

Many sugars have the exact same molecular weight, so in MS, the m/z is the same. You will need chromatography to separate various saccharides. Whether you use MS, RI, or other detectors is less important in your case. MS is generally much more expensive than the other detectors.