Study on Rapid Determination of Lactic Acid in Yoghurt by Capillary Electro-phoresis Method

Abstract

Abstract: A capillary electrophoresis method with indirect UV detection at 214nm for the determination of lactic acid in yoghurtwas established. By using an uncoated silica capillary (75μm i.d., 50cm efficient length) and 10.0mmol/L 2,6-pyridinedicarboxylate-0.5mmol/L cetyltrimethylammonium bromide (CTAB) at pH3.5 as carrier electrolyte, lactic acid in yoghurt was sufficientlyseparated within 6min at an applied voltage of -15kV (anode at detector). Quantification by the peak area method allowedreproducible determination of the analyte at a concentration range of 5～100μg/ml. The relative standard deviations for migrationtime and peak area were less than 1.0% and 2.0% respectively. The capillary electrophoresis method was characterized by itssimplicity, rapidity, and reproducibility, and should be useful for the determination of lactic acid in yoghurt.

Key words: capillary zone electrophoresis(CZE), indirect UV detection, yoghurt, lactic acid

CHEN Jiong-Jiong, HE Jin, YU Zi-Niu. Study on Rapid Determination of Lactic Acid in Yoghurt by Capillary Electro-phoresis Method[J]. FOOD SCIENCE, 2004, 25(4): 144-147.

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Study on Rapid Determination of Lactic Acid in Yoghurt by Capillary Electro-phoresis Method

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