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

Table 2

Gradient elution program toelute oligosaccharide fraction present in inulin added to cooked ham.

Elution time (min)	A(%)	B(%)	C^1(%)	Comment
−35^a	0	100	0	Start cleaning step
−25^a	0	100	0	End cleaning step
−24.9^a	79	16	5	Start conditioning step
0	79	16	5	End conditioning step
0.1	74	16	10	Injection, acquisition start
20	62	16	22	End first gradient step

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