Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID
Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method...
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Series: | Journal of Chemistry |
Online Access: | http://dx.doi.org/10.1155/2015/185967 |
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doaj-3a81a06ac00e4d569159ec9828ca98672020-11-24T22:32:40ZengHindawi LimitedJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/185967185967Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RIDMichelle Fernandes Silveira0Lourdes Maria Pessôa Masson1José Francisco Pereira Martins2Thiago da Silveira Álvares3Vânia Margaret Flosi Paschoalin4César Lázaro de la Torre5Carlos Adam Conte-Junior6Federal Institute of Rio de Janeiro, No. 88, Pereira de Almeida Street, 20260-100 Praça da Bandeira, RJ, BrazilFederal Institute of Rio de Janeiro, No. 88, Pereira de Almeida Street, 20260-100 Praça da Bandeira, RJ, BrazilDepartment of Food Technology, Federal Rural University of Rio de Janeiro, 23890-000 Seropédica, RJ, BrazilInstitute of Nutrition, Federal University of Rio de Janeiro, Macaé Campus, Imburo Road, Ajuda, 27979-000 Macaé, RJ, BrazilInstitute of Nutrition, Federal University of Rio de Janeiro, Macaé Campus, Imburo Road, Ajuda, 27979-000 Macaé, RJ, BrazilLaboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Major National University of San Marcos, Circunvalación Avenue, San Borja, Lima 41, PeruInstitute of Nutrition, Federal University of Rio de Janeiro, Macaé Campus, Imburo Road, Ajuda, 27979-000 Macaé, RJ, BrazilHeat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method for determination of lactulose and lactose content in commercial samples of UHT and sweetened condensed milk. The HPLC method used showed a good resolution of the analytes evaluated. The analyzed UHT milk samples presented levels for lactulose in accordance with the limit recommended by the International Dairy Federation. There was no significant variation in lactulose concentration for sweetened condensed milk samples. However, one sweetened condensed milk sample showed lactose level lower than the established values (10–12%).http://dx.doi.org/10.1155/2015/185967 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Michelle Fernandes Silveira Lourdes Maria Pessôa Masson José Francisco Pereira Martins Thiago da Silveira Álvares Vânia Margaret Flosi Paschoalin César Lázaro de la Torre Carlos Adam Conte-Junior |
spellingShingle |
Michelle Fernandes Silveira Lourdes Maria Pessôa Masson José Francisco Pereira Martins Thiago da Silveira Álvares Vânia Margaret Flosi Paschoalin César Lázaro de la Torre Carlos Adam Conte-Junior Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID Journal of Chemistry |
author_facet |
Michelle Fernandes Silveira Lourdes Maria Pessôa Masson José Francisco Pereira Martins Thiago da Silveira Álvares Vânia Margaret Flosi Paschoalin César Lázaro de la Torre Carlos Adam Conte-Junior |
author_sort |
Michelle Fernandes Silveira |
title |
Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID |
title_short |
Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID |
title_full |
Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID |
title_fullStr |
Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID |
title_full_unstemmed |
Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID |
title_sort |
simultaneous determination of lactulose and lactose in conserved milk by hplc-rid |
publisher |
Hindawi Limited |
series |
Journal of Chemistry |
issn |
2090-9063 2090-9071 |
publishDate |
2015-01-01 |
description |
Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method for determination of lactulose and lactose content in commercial samples of UHT and sweetened condensed milk. The HPLC method used showed a good resolution of the analytes evaluated. The analyzed UHT milk samples presented levels for lactulose in accordance with the limit recommended by the International Dairy Federation. There was no significant variation in lactulose concentration for sweetened condensed milk samples. However, one sweetened condensed milk sample showed lactose level lower than the established values (10–12%). |
url |
http://dx.doi.org/10.1155/2015/185967 |
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