Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods

In this study, xylitol, a common sweetener and sucrose substitute in low-calorie foods, was quantified by high-performance liquid chromatography (HPLC). During the establishment of the analytical method, three representative detection approaches, ultraviolet detector (UVD), evaporative light scattering detector, and refractive index detector, were compared and applied to determine the xylitol content in various foods distributed in Korea. The results were compared for method validation, measurement uncertainty, and applicability. As a result, HPLC-UVD showed the lowest limit of detection (0.01 mg/L) and limit of quantification (0.04 mg/L) among the three methods. It showed a low range of relative expanded uncertainty (1.12–3.98