Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection

Malt is a natural juice barley product with high nutritional value and many uses in the food and pharmaceutical industries. Since Malta and its products are used as raw materials or as a final product, it is necessary to pay attention to its nature and adulteration. The aim of this study was to determine the adulteration of malt in malt samples using the using maltotriose index with chromatography and of refractive index detection. Thirteen samples of malt including powder, malt extract and malt extract powder from the supply level in Tehran city were randomly collected and analyzed. The dissolution of the sample with an ultrasound apparatus and the isolation and identification of carbohydrates in the chromatographic system and determination of malteotheosis by the refractive index detector was performed. The results show that the average concentrations of maltotriose in powder malt 0.34 ± 0.04, the malt extract 0.30± 0.05 and malt extract powder 0.30 ± 0.02 grams per liter. The results of the statistical test showed that there was no significant difference between the mean of the measured glucose in the three groups (p <0.05). The nature of malt in the samples analyzed by standard solution peak retention times and maltotriose match with the corresponding peak in each of the samples was successful. The results show that using high performance liquid chromatography system to detect refractive index can be analyzed in a time of 3/404 minutes maltotriose by identifying and measuring the nature and originality of fermented malt realized.