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.
The 10th edition of the Japan’s Specifications and Standards for Food Additives (JSFA) includes a quantitative method for L-rhamnose, specifying the use of a polymer-based liquid chromatography column modified with amino group as the analytical column. There are additional requirements for the elution time, elution order, and the resolution. In this application, a polymer-based amino column Asahipak NH2P-50 4D was used for analysis, and it was confirmed that all requirements were met.

*The version at the time of the application acquisition.

System requirements

• Flow rate: Adjust to make the retention of L-rhamnose to be about 8 minutes
• Column selection: L-rhamnose and sucrose elute in that order, with each peak completely separated

Sample preparation

Dissolve 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).

Sample: 20 μL

1. 1.L-Rhamnose 1.6 %
2. 2.Sucrose 0.16 %