naa a22 4500 510725597 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0700-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0700-x HPLC Determination of Lactulose in Heat Treated Milk [Elektronische Daten] [Pamela Manzi, Laura Pizzoferrato] Lactulose (4-O-β-d-galactopyranosyl-d-fructose), formed from lactose (4-O-β-d-galactopyranosyl-d-glucose) by the Lobry de Bruyn-Alberda van Ekenstein rearrangement during severe heat treatments, is considered a useful indicator of heat-induced modifications in milk. Its chromatographic determination in milk is particularly troublesome due to the concomitant presence of a lactose amount two orders of magnitude larger than the lactulose amount and to a similar retention time of the two compounds. In this work, four HPLC methods have been compared with the aim to develop a more accurate analytical procedure to determine lactulose in milk, together with lactose. The developed method is based on a Carrez precipitation followed by a HPLC separation on two in-series amino-based columns, using CH3CN:H2O 75:25 (v:v) as the mobile phase at 1ml/min flow rate and a refractive index as the detector. The linearity test for the quantitation of lactulose has been carried out over the range 0.060-1.006mg/ml, the limit of detection, is 0.013mg/ml (256ng injected) and the limit of quantitation is 0.028mg/ml (556ng injected). The proposed method, simple, cheap and time-saving, allows an accurate lactulose-lactose separation, with conventional HPLC equipment. Springer Science+Business Media, LLC, 2011 Lactulose nationallicence Lactose nationallicence Heat treated milk nationallicence HPLC method nationallicence Manzi Pamela Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Food Science Area, Via Ardeatina, 546, 00178, Rome (I), Italy aut Pizzoferrato Laura Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Food Science Area, Via Ardeatina, 546, 00178, Rome (I), Italy aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 851-857 1935-5130 6:3<851 2013 6 11947 https://doi.org/10.1007/s11947-011-0700-x text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0700-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Manzi Pamela Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Food Science Area, Via Ardeatina, 546, 00178, Rome (I), Italy aut NATIONALLICENCE 700 1- Pizzoferrato Laura Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Food Science Area, Via Ardeatina, 546, 00178, Rome (I), Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 851-857 1935-5130 6:3<851 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer