Determination of inulin in cakes using pulsed amperometric detection after gradient elution

Inulin is a mixture of many fructose molecules. Inulin is increasingly being used in food production in recent times. This Application Note describes the determination of the inulin content in cakes. Correct analysis requires knowing which type of inulin is present, because the total number of fructose units varies. In this task, for example, the F8 peak (eight fructose units) was quantified.