HPLC-ESI-MS and GC-EI-MS Identification and Quantitation of Polyphenolics and Alkaloids in Moroccan Jujube Honeys

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Simultaneous determination of rhamnose, xylitol, arabitol, fructose, glucose, inositol, sucrose, maltose in jujube (Zizyphus jujube Mill.) extract: comparison of HPLC-ELSD, LC-ESI-MS/MS and GC-MS.

BACKGROUND Jujube extract is commonly used as a food additive and flavoring. The sensory properties of the extract, especially sweetness, are a critical factor determining the product quality and therefore affecting consumer acceptability. Small molecular carbohydrates make major contribution to the sweetness of the jujube extract, and their types and contents in the extract have direct influen...

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ژورنال

عنوان ژورنال: Journal of Apicultural Science

سال: 2020

ISSN: 2299-4831

DOI: 10.2478/jas-2020-0029