Sensitive Simultaneous Analysis of Lactose, Allolactose, Lactulose and Saccharides Contained in Low Lactose Dairy Products Using HPLC with Post-column Fluorescence Derivatization Method

Lactose is a disaccharide composed of galactose and glucose that is found in dairy products. Lactose intolerance refers to the inability to metabolize lactose resulting in diarrhea or other symptoms. Various low lactose and lactose-free products have been developed for people with lactose intolerance. Most of these products reduce the amount of lactose by enzymatic hydrolysis, but the final product may contain small amounts of residual lactose due to incomplete hydrolysis. Some EU countries have set their own threshold levels for the use of the terms low lactose, and lactose-free, for foodstuffs other than that intended for infants. These threshold levels are set from 0.01~1 g/100 g of final products. However, currently there are no specific regulations of lactose concentration limits for lactose-free products in the USA, EU, or other regions, except for infant and follow-on formula as less than 10 mg/100 kcal. Allolactose and lactulose may be found in dairy products. It is difficult to separate them from lactose because of their similar chemical structure. Figure 1 shows the chemical structures of lactulose, lactose, and allolactose. This study describes a sensitive simultaneous analysis of lactose, allolactose, lactulose and other 6 saccharides which were separated by hydrophilic interaction liquid chromatography(HILIC) then detected by fluorescence detector after post-column derivatization with boric acid-arginine. In addition, these 9 saccharides contained in low lactose milk were quantified.

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High Performance Liquid Chromatography (HPLC & UHPLC)
Lactose, Allolactose, Lactulose, Saccharides, Dairy Products, Food, Beverages, Nexera Series - Modular UHPLC/HPLC Systems
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For Research Use Only. Not for use in diagnostic procedures.

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