Table 1.

Analytical procedures used in the determination of maltitol in food samples.

Analyte	Matrix	Technique	Sample Preparation	Mobile Phase/ Electrolyte	Column/ Capillary	Analytical Parameters	Ref.
Xylitol Meso-erythritol D-glucitol D-mannitol Maltitol Parachinit	Confectionery products	HPLC-UV (260 nm)	Extraction with 30% ethanol, followed by centrifugation, evaporation, and derivatisation with a 10% solution of p-nitro-benzoyl chloride. Excess reagent was destroyed and the sample was evaporated. The residue was dissolved in chloroform and purified in an SPE cartridge.	Acetonitrile–water (67:33)	GL Sciences stainless-steel column (250 × 4.5 mm) packed with Inertsil Ph-3	LOD 0.1% LOQ n.a. Recovery 73.2–109.0% RSD ≤ 9.0%	[27]
Maltitol	Milk Burfi Yoghurts	HPLC-RI	Extraction with water under sonication for 20 min at 40 °C. Treatment with Carrez reagents to remove proteins was applied, followed by filtration (filter paper and 0.22 µm syringe filter).	Acetonitrile–water (75:25)	Waters Spherisorb Amino column (5 µm, 250 × 4.6 mm) with a guard column Waters µBondpack (10 µm NH2)	LOD 10 µg/mL LOQ 25 µg/mL Recovery 97.81–98.54% RSD ≤ 1.93%	[29]
Lactose Sucrose Fructose Glucose Xylitol Isomalt Sorbitol Erythritol Maltitol	Desserts	HPLC-RI	Extraction with distilled water (50 °C) in a water bath 60 °C for 15 min, precipitation with sodium hydroxide and zinc sulphate, and filtration (0.45 µm membrane filters).	Distilled water	Shodex Sugars SP0810 column (300 × 8.0 mm) with lead (II) ions and a guard column Shodex SP-G (5 μm, 50 × 6 mm)	LOD 0.01–0.17 mg/mL LOQ 0.03–0.56 mg/mL Recovery 91–109% RSD ≤ 8%	[32]
Fructose Sucrose Glucose Lactose Maltose Erythritol Sorbitol Xylitol Inositol Mannitol Lactitol Isomalt Maltitol	Sweets Jellies Gums Chocola1te Processed chocolate products Snacks	UPLC-ELSD	Extraction with water at 80 °C for 30 min (gums and sweets) or 50% alcohols at 80 °C for 30 min after fat removal (chocolate and processed chocolate products), centrifugation, and filtration (0.22 µm PVDF syringe filter).	Acetonitrile (eluent A) and water (eluent B) both containing 0.05% (v/v) ethanolamine and triethylamine as modifiers	Acquity BEH Amide column (1.7 μm, 150 × 2.1 mm)	LOD 0.006–0.018% LOQ 0.020–0.059% Recovery 89.13–105.32% RSD ≤ 1.55%	[33]
Maltose Sucrose Fructose Glucose Xylitol Sorbitol Erythritol Mannitol Maltitol	Fruit juices Fruit beverages Nectars Dietary supplements (syrups)	HPLC-CAD	Filtration (through filter paper to remove solid particles), dilution with 75% acetonitrile, and second filtration (0.45 µm membrane filters).	Water (eluent A) and acetonitrile (eluent B)	Shodex Asahipak NH2P-50 4E column (5 μm, 250 × 4.6 mm)	LOD 0.12–0.44 μg/mL LOQ 0.40–1.47 μg/mL Recovery 95.6–105% RSD ≤ 4.97%	[25]
Cl− K+ Br− SO42− NO3− Erythrose Arabinose Fructose Galactose Glucose Lactose Isomaltulose Maltose Lyxose Maltotriose Mannose Rhamnose Raffinose Ribose Sucrose Xylose Sorbose Erythritol Inositol Lactitol Mannitol Maltitol Xylitol Sorbitol Acarbose	Energy drinks Beer Soft drinks Wine Coffee Milk Smoothies Tea Fruit juices Ketchup Yoghurts Honey	HILIC-CAD	Dilution in 60% acetonitrile and centrifugation. Samples with gas were degassed in an ultrasonic bath prior to dilution.	85% acetonitrile (eluent A) and 60% acetonitrile (eluent B), both with 10 mM of ammonium acetate adjusted to pH 8.25 with ammonium hydroxide	WATERS Acquity UPLC BEH Amide column (1.7 µm, 150 × 2.1 mm) and an Acquity UPLC BEH Amide VanGuard precolumn	LOD 0.032–2.675 mg/L LOQ 0.107–8.918 mg/L Recovery n.a. RSD ≤ 4.94%	[34]
Glucose Xylose Fructose Sucrose Lactose Sorbitol Lactitol Isomaltitol Maltitol	Biscuits Cakes Creams Toffees Chocolate Roasted malt Chicory	HPAEC-PAD	Extraction with water under sonication, centrifuged and filtered. Treatment with Carrez reagents to remove proteins and fats was applied to some products, followed by dilution and filtration (0.2 µm nylon membranes).	40 mM of sodium hydroxide + 1 mM of barium acetate	Dionex CarboPac PA100 column (250 × 4 mm) and a guard column CarboPac PA100 column (50 × 4 mm) A gold working electrode and a silver/silver chloride reference electrode were employed. The optimal detection potential was +0.10 V.	LOD 10–20 pmol LOQ n.a. Recovery n.a. RSD ≤ 2%	[35]
Glucose Lactose Sucrose Maltose Xylitol Sorbitol Mannitol Lactitol Isomaltitol Maltitol	Desserts Cakes Sweets Liquorice Wine Gums Chocolate Pastilles	HPAEC-PAD	Extraction with water (60 °C) for 4 h at room temperature, centrifugation, filtration (through a folded filter S&S, 592.5, diameter = 125 mm), dilution and second filtration (0.2 µm Minisart).	100% 1M of NaoH (eluent A) and 100% water (eluent B)	Dionex CarboPac MA1 column (250 × 4 mm) and a guard column Dionex CarboPac MA1 (50 × 4 mm)	LOD 0.3–1.1 mg/l LOQ 1–4 mg/L Recovery 85.8–107% RSD ≤ 5.2%	[26]
Cyclamate Saccharin Sucralose Dulcin Aspartame Neoheperidine Dihydrochalcone Acesulfame potassium Alitame Neotame Rebaudioside A Stevioside Erythritol Xylitol Maltitol	Carbonated and non-carbonated beverages Hard sweets Yoghurts	UHPLC-MS/MS	Beverages were simply diluted with water, except those containing gas, which were first sonicated to remove it. Hard sweets were dissolved in water, vortexed and diluted. Yoghurts were processed using solid phase extraction (SPE). All samples were filtered (0.20 µm membrane filters) prior to injection.	10 mM of ammonium acetate in water/methanol (98/2, v/v) (eluent A) and 10 mM of ammonium acetate in water/methanol (1/99, v/v) (eluent B)	Waters Acquity UPLC BEH C18 column (1.7 µm, 100 × 2.1 mm) with a Vanguard pre-column (1.7 µm, 5 × 2.1 mm)	LOD 0.1–1.8 ng/mL (drinks) and 0.1–2.5 ng/g (sweets and yoghurts) LOQ n.a. Recovery 70–114% RSD ≤ 15%	[36]
Erythritol Xylitol Sorbitol Maltitol	Chocolate	CE-C4D	Extraction with water and ultrasound, followed by filtration (0.22 µm membrane filters) and dilution.	25 mM of sodium borate, pH adjusted to 8.5 with boric acid	Fused silica capillary column (70 cm × 50 µm) C4D parameters were 2 V (peak to peak), 628 kHz	LOD 2.7–4.8 µg/g LOQ 9–15.9 µg/g Recovery 70–116% RSD ≤ 19%	[37]

LOD—Limit of detection; LOQ—Limit of quantification; RSD—Relative standard deviation; n.a.—Not available.