L-Rhamnose is a natural sweetener obtained by hydrolyzing rhamnolipid, which is derived from glycosides found in rutin (extract), peels, bark, or flowers of amadai or satsuma mandarin, or from fermentation and concentration separation of soybean oil, rapeseed oil, or corn oil. According to the Quantitative Method for “L-Rhamnose” listed in the 10th Edition of the Japanese Specifications and Standards for Food Additives (JSFA-X*), a column packed with amino-group modified polymer gel is used. The method specifies adjusting the flow rate so that the retention time of L-Rhamnose is approximately 8 minutes. In this application, the test solution was analyzed with Asahipak NH2P-50 4D, a polymer-based amino column and it was confirmed that requirements were met.

Column selection

Elution order: L-rhamnose, sucrose
Resolution between L-rhamnose and sucrose: ≥ each peak completely separated

Sample preparation according to JSFADissolve 0.8 g of L-rhamnose (CAS: 6014-42-2) and 80 mg of sucrose in 50 mL of acetonitrile and water mixture (4:1) and use it as a column selection solution.

*The version at the time of the application acquisition.

Sample: 20 µL
(Test solution)

1. 1.L-Rhamnose
2. 2.Sucrose