EurekaMag.com logo
+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

High pressure liquid chromatographic determination of sugars in milk products. I. Determination of free sugars in commercial fermented milk drinks



High pressure liquid chromatographic determination of sugars in milk products. I. Determination of free sugars in commercial fermented milk drinks



Korean Journal of Animal Sciences 24(4): 326-331



The free sugar content of 4 commercial liquid yoghurts was determined by HPLC, using acetonitrile:water (78:22) as mobile phase at a flow rate of 2 ml/min. Under the conditions described, fructose, glucose, sucrose and lactose could be separated in 15 min and estimated from the peak heights. Sugars were extracted from the samples with ethanol. Fructose, glucose, sucrose and lactose were all present in the 4 yoghurts examined.

(PDF emailed within 1 workday: $29.90)

Accession: 001085035

Download citation: RISBibTeXText



Related references

High pressure liquid chromatographic determination of sugars in various food products. Journal - Association of Official Analytical Chemists 62(1): 176-185, 1979

Sugars and sugar products. High pressure liquid chromatographic determination of sucrose in honey. Journal of the Association of Official Analytical Chemists 60(4): 838-841, 1977

The high performance liquid chromatographic separation of reducing sugars applied to the determination of lactose in milk. Journal of Chromatography 259(1): 79-86, 1983

Study of the high-performance liquid chromatographic separation of reducing sugars, applied to the determination of lactose in milk. Journal of Chromatography 259(1): 79-86, 1983

High-performance liquid chromatographic determination of sugars in an infusion and soft drinks using a silica-based 3-morpholinopropyl-bonded stationary phase. Journal of Chromatography 626(2): 266-270, 1992

Liquid chromatographic determination of free and total fatty acids in milk and milk products as their 2-nitrophenylhydrazides. Journal of Chromatography 523: 235-246, 1990

Rapid high pressure liquid chromatographic determination of carbohydrates in milk chocolate products. Journal of the Association of Official Analytical Chemists 60(5): 1180-1184, 1977

High pressure liquid chromatographic determination of beta lactoglobulin for the study of heat treatment of milk products. Lebensmittelchemie und Gerichtliche Chemie 38(5): 122-123, 1984

Rapid high pressure liquid chromatographic determination of aflatoxin M1 in milk and nonfat dry milk. Journal - Association of Official Analytical Chemists 66(4): 913-917, 1983

Improved deproteinizing agent for determination of sugars in milk and milk products. Japan Analyst, 14: 3, 240-43, 1965

Elimination of sodium chloride interference during high pressure liquid chromatographic determination of sugars in food samples. Journal of the Association of Offical Analytical Chemists 66(1): 197-198, 1983

Improvements in the high-pressure liquid chromatographic determination of amino sugars and a-galactosides in faba bean, lupine, and pea. Journal of Agricultural and Food Chemistry 36: 4-9, 1988

Analysis of fat-soluble vitamins. XXVII. High performance liquid chromatographic and gas-liquid chromatographic determination of vitamin D in fortified milk and milkpowder: collaborative study Liquid milk, dried milk, chemical analysis, chromatography methods. Journal of the Association of Offical Analytical Chemists 65(5): 1228-1234, 1982

High pressure liquid chromatographic determination of sulfadimidine residues in milk incidence in consumer milk from various european countries. Milchwissenschaft 46(12): 770-774, 1991

Improvements in the high-pressure liquid chromatographic determination of amino sugars and .alpha.-galactosides in faba bean, lupine, and pea. Journal of Agricultural and Food Chemistry 36(4): 754-759, 1988