HFCS is 42% fructose if it's in food, and 55% if it's in a can of soda, and in that can of soda sucrose is dissociated into glucose and fructose within something like a week of being canned, because the acid in the beverage breaks the bond too. There is simply no useful distinction to make between sucrose and HFCS.

High fructose corn syrup is called that because normal corn syrup has essentially no fructose, unlike table sugar.