Development and validation of the high performance liquid chromatography–ion exclusion method for detection of lactic acid in milk
作者： Maria Patricia Milagres , Sebastião César Cardoso Brandão , Mirella Araujo Magalhães , Valéria Paula Rodrigues Minim , Luis Antonio Minim
DOI: 10.1016/J.FOODCHEM.2012.05.047
关键词: Ion 、 Fermentation 、 Lactic acid 、 High-performance liquid chromatography 、 Chemistry 、 Method development 、 Food science 、 Tukey's range test 、 Uv detection 、 Chromatography
摘要: The present work reports the development and validation of an analytical method for lactic acid quantification in milk by ion exclusion–HPLC with UV detection. This showed good precision (variation coefficient 0.996) at tested range 5.0–25.0 mmol L−1; detection limits were 0.5 1.0 L−1, respectively. Analysis fermented (FM) or NaOH neutralised (FNM) was performed using samples obtained during 9 h fermentation. An ANOVA analysis combined Tukey test used to show that insensitive differences between FM FNM. proposed therefore proved be a useful quality control tool laboratories because it able determine acidity even adulterated samples.
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