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High Performance Liquid Chromatographic Determination of Organic Acids in Dairy Products
Author(s) -
MARSILI R. T.,
OSTAPENKO H.,
SIMMONS R. E.,
GREEN D. E.
Publication year - 1981
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.1365-2621.1981.tb14529.x
Subject(s) - chemistry , chromatography , skimmed milk , butyric acid , high performance liquid chromatography , hippuric acid , food science , formic acid , biochemistry , urine
A simple isocratic HPLC technique was developed for the quantitative analysis of organic acids in dairy products. An Ammex HPX‐ 87 column at 65°C, 0.0090N H 2 SO 4 mobile phase and UV detection at 220 and 275 nm were utilized. Orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids were quantitated for whole milk, skim powder, cultured buttermilk, sour cream, cottage cheese, yogurt, sharp Cheddar cheese, and blue cheese. Over 90% recoveries of acids added to whole milk were observed for ail acids except butyrid; the average recovery for butyric was 86%.