Abstract
A gas chromatographic method has been developed to determine the oligosaccharides (sucrose, raffinose, stachyose and verbascose) in beans and their products. Sugars are extracted from foods with 80% ethanol, an aliquot of the extract is dried, trimethylsilylated, and TMS-sugars are determined by GLC . Precision study showed when the contents of a sugar is below 1% and more than 1%, the average of coefficients of variations (the range of coefficients of variations) are 4 .1% (0.00-16. 43%) and 3.8% (0.44-8.08%), respectively. Recovery of added raffinose in extracts were 89.3-102.0%.
