Sukkerprofiler

Sukkerprofiler, or sugar profiling, refers to the analytical practice of characterizing and quantifying sugars and related sweet compounds in a sample. The approach is used in food science, nutrition, and metabolomics to determine the composition and abundance of monosaccharides, disaccharides, sugar alcohols, and related derivatives. The goal is to understand sweetness drivers, nutritional attributes, processing effects, and authenticity.

Analytical methods commonly employed include high-performance liquid chromatography (HPLC) with refractive index or evaporative light scattering detection, gas chromatography–mass spectrometry (GC-MS) after derivatization, liquid chromatography–mass spectrometry (LC-MS), capillary electrophoresis, and nuclear magnetic resonance (NMR) spectroscopy. Enzymatic assays are also used for targeted quantification of specific sugars. Sample preparation often involves extraction, cleanup, and, for some methods, derivatization to improve detection.

Applications span quality control and labeling in the food industry, detection of sugar adulteration, assessment of dietary intake, and metabolomic or glycomic investigations. Sugar profiles can reveal processing history, storage effects, or fermentation outcomes and aid in comparing products or clinical samples.

Interpreting results requires calibration with relevant standards, appropriate internal controls, and consideration of matrix effects. Limitations include distinguishing isomeric sugars with similar physicochemical properties, the need for specialized instrumentation, and potential variability in sample preparation. The term sukkerprofiler is primarily used in Danish- or Norwegian-language contexts to describe this analytical concept.