期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 45, 期 6, 页码 1081-1087出版社
WILEY
DOI: 10.1111/j.1365-2621.2010.02278.x
关键词
Analytical determination; chromatography; food; lactulose; milk; spectrophotometric
资金
- National High Technology Research and Development Program [2006AA10Z336]
- Natural Science Found of Jiangsu [BK2008003]
- State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-MB-200804, SKLF-TS-200805]
- Ph.D. Programs Foundation of Jiangnan University
P>This article mainly discusses the methods for the determination of lactulose. The methods referred to were spectrophotometric methods, high-performance liquid chromatography (HPLC), gas chromatography (GC) and other related techniques (such as: capillary electrophoresis, differential pH methods, flow analysis methods). Spectrophotometric methods are suitable both for qualitative and quantitative determination of lactulose with good efficiency and limited costs. Although tedious and time-consuming preparation of samples is necessary for HPLC and GC methods, both of them afford high resolution and excellent accuracy for lactulose analysis. In addition, other methods (CE, FA and differential pH methods) could also provide reliable results for lactulose determination with relatively simple operation. Various methods of recent research were introduced by analysing the advantages and disadvantages of them.
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