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Simultaneous determination of rhamnose, xylitol, arabitol, fructose, glucose, inositol, sucrose, maltose in jujube (Zizyphus jujube Mill.) extract: Comparison of HPLC–ELSD, LC–ESI–MS/MS and GC–MS

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Jujube extract is commonly used as a food additive and flavoring. The sensory properties of the extract, especially sweetness, are a critical factor determining the product quality and therefore affecting consumer acceptability. | Simultaneous determination of rhamnose xylitol arabitol fructose glucose inositol sucrose maltose in jujube Zizyphus jujube Mill. extract Comparison of HPLC ELSD LC ESI MS MS and GC MS

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