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ANALYSIS OF SUGARS IN MILK AND ICE CREAM BY HIGH PRESSURE LIQUID CHROMATOGRAPHY
Author(s) -
WARTHESEN J. J.,
KRAMER P. L.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03853.x
Subject(s) - lactose , chemistry , maltose , sucrose , fructose , chromatography , ice cream , high performance liquid chromatography , food science , carbohydrate , biochemistry
The use of high pressure liquid chromatography (HPLC) for the analysis of sugars in ice cream and lactose in whole milk and nonfat dry milk was studied. Sugars were extracted with 80% ethanol‐20% water and analyzed using a μBondapak/carbohydrate column and a refractive index detector. The recovery of lactose was 98% from nonfat dry milk and 97% from whole milk. Fructose, glucose, sucrose, maltose, and lactose were quantified in ice cream. With the exception of maltose, the coefficient of variation for the method was in the range of 0.7‐5.8%. HPLC was shown to be a useful technique for the analysis of sugars in these products.