Evaluation of Fructooligosaccharides and Inulins as Potentially Health Benefiting Food Ingredients by HPAEC-PED and MALDI-TOF MS

Table 1

Gradient elution program to elute (method 1) FOS and inulin and (method 2) scFOS.

HPAEC-PED method 1					HPAEC-PED method 2
Elution time (min)	A(%)	B(%)	C^1(%)	Comment	Elution time (min)	A(%)	B(%)	C^2(%)	Comment
−40^a	0	100	0	Start cleaning step	−45^a	0	100	0	Start cleaning step
−30^a	0	100	0	End cleaning step	−30^a	0	100	0	End cleaning step
−29.9^a	89	10	1	Start conditioning step	−29.9^a	89	10	1	Start conditioning step
0	89	10	1	End conditioning step	0	89	10	1	End conditioning step
0.1	89	10	1	Injection, acquisition start	0.1	89	10	1	Injection, acquisition start
4	84	15	1	End first gradient step	5	89	10	1	End isocratic elution
					45	60	20	20	End first gradient step
80	79	15	40	End third gradient step	55	50	20	30	End second gradient step

A: deionized water; B: sodium hydroxide (600 mM); C¹: sodium nitrate (250 mM); C²: sodium acetate (500 mM).
^aNegative time indicates time prior to sample injection.