Determination of Contents of Free and Oligosaccharide-bound Sialic Acid in Milk by HPLC

Abstract

Abstract: Sialic acid in milk was released by acid hydrolysis,and then was derivated with O-pheny-lenediamine:2HCl(10mg/ml)at 80℃for 40 min.The conditions of HPLC were:Symmetry C18 column(250 mm×4.6 mm,5μm),the mobile phase 1.0% tetraphdrofuran(containing 0.2 % phosphoric acid)-acetonitrile(92:8),the flow rate 1.0ml/min,the column temperatue 35 ℃,and the detection wave length 230 nm.The results indicated that the linear rang of sialic acid was 10～320μg/ml.The average recovery was 95.7 %.The method has the characteristics of good reproducibility and high sensitivity.It can be used to determine the contents of the free and oligosaccharide-bound sialic acid in milk.

Key words: milk, N-acetylneuraminic acid, high performance liquid chromatography

FENG Jun, YANG Guo-Yu, LI Hong-Ji, HAN Li-Qiang, LIN Mao-Wang. Determination of Contents of Free and Oligosaccharide-bound Sialic Acid in Milk by HPLC[J]. FOOD SCIENCE, 2008, 29(5): 355-357 https://doi.org/

[1]	GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui. Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk [J]. FOOD SCIENCE, 2026, 47(7): 394-405.
[2]	YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun. Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint [J]. FOOD SCIENCE, 2026, 47(6): 325-334.
[3]	WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang. Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk [J]. FOOD SCIENCE, 2026, 47(6): 99-110.
[4]	ZHANG Fuhao, LING Yun, LIU Tong, WANG Xiujuan, SONG Yanling, XU Xiuli. New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium [J]. FOOD SCIENCE, 2026, 47(5): 315-323.
[5]	JING Mengna, FU Jieyu, ZHAO Junying, LIU Yanpin, QIAO Weicang, CHEN Lijun. Establishment and Optimization of an Untargeted Metabolomics Method for the Analysis of Breast Milk Based on Ultra-high Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2026, 47(3): 210-221.
[6]	KONG Xiabing, KANG Wenhan, YU Ning, ZHANG Jiukai, CHEN Ying. Research Progress on Characteristic Components and Functional Properties of Donkey Milk [J]. FOOD SCIENCE, 2026, 47(3): 356-365.
[7]	KONG Chunli, LI Xinyang, HU Yimei, WANG Yanbo, WANG Bei. Relationship between White Kidney Bean (Phaseolus vulgaris L.) Proteins and Emulsion Stability [J]. FOOD SCIENCE, 2026, 47(1): 105-113.
[8]	REN Yulong, WANG Xiujuan, SHAO Zhenchao, PANG Bo, LIAN Jie, XU Xiuli. Magnetic Molecularly Imprinted Polymer-Based Solid-Phase Extraction Combined with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Four Aflatoxins in Peanuts and Soy Sauce [J]. FOOD SCIENCE, 2026, 47(1): 291-300.
[9]	XIANG Bowen, ZHAO Yang, QU Furong, YANG Peidi, WANG Runlong, TU Hongqiang, LIU Zhen. Analysis of Differential Components in Green Teas from Five Huangjincha Cultivars Using Ultra-high Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry [J]. FOOD SCIENCE, 2025, 46(9): 235-247.
[10]	NONG Jinmei, HAN Mo, WU Siqing, LI Libing, DENG Houqin. Determination of Relative Contents of Isoflavones in Radix Puerariae Extract by Mass Spectrometry Guided High Performance Liquid Chromatography Using Quantitative Analysis of Multi-component with Single Marker [J]. FOOD SCIENCE, 2025, 46(8): 259-266.
[11]	PAN Cheng, WU Yuan, MENG Peng, HUANG Yonghui, XIAO Jing, XU Dunming. Determination of the New Food Ingredient Pyrroloquinoline Quinone Disodium Salt in Foods by Centrifugal Ultrafiltration Coupled with High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2025, 46(8): 322-329.
[12]	ZHANG Haichao, WEI Xinxin, ZHANG Jingwen, JIA Haitao, AI Lianfeng, WANG Jing, HUANG Xuejing, QIN Xiaohang, LIU Baoru. Fast Determination of Diclazuril and Toltrazuril Residue Makers in Eggs by Ultra-high Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization-Triple Quadrupole Mass Spectrometry [J]. FOOD SCIENCE, 2025, 46(8): 330-339.
[13]	GAO Shenghan, MIAO Hao, NIU Qing, LIU Enhui, HE Ruiqi, HUO Chenkun, ZHANG Fei, Yang Jie, ZHAO Zhongkai. Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang [J]. FOOD SCIENCE, 2025, 46(7): 85-91.
[14]	SUN Ruofan, GAO Jianjian, ZHOU Danyang, TAN Junfeng, LIN Zhi, DAI Weidong. Metabolomics Analysis of Chemical Constituents in Compressed Shoumei White Tea with Different Storage Periods [J]. FOOD SCIENCE, 2025, 46(7): 217-228.
[15]	LI Wei, SUN Guodong, LU Jiarong, ZHAO Zhongkai, YANG Jie. Detection of Bovine Milk Adulteration in Non-novine Milk Using Real-Time Polymerase Chain Reaction [J]. FOOD SCIENCE, 2025, 46(6): 263-274.

Determination of Contents of Free and Oligosaccharide-bound Sialic Acid in Milk by HPLC

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments