Lactic acid Beverage and Fermented Milk

Saccharides in lactic acid beverage and fermented milk were analyzed using SUGAR SH1011 (a column for saccharides analysis). The main components of lactic acid beverage were glucose and fructose and small quantity of lactic acid was also observed. The main components of fermented milk was glucose and small quantity of lactic acid and acetic acid were also observed.

(Sample preparation)
The samples were diluted with water and sulfosalicylic acid was added to eliminate proteins.
Then they were separated using a centrifugal machine and the top clear layers were took and filtrated using 25μm disposable filter.


Sample :
Lactic acid beverage and fermented Milk
1. Lactose
2. Glucose
3. Fructose
4. Lactic acid

Columns      : Shodex SUGAR SH-G (6.0mmI.D. x 50mm) + SH1011 (8.0mmI.D. x 300mm)
Eluent       : 5mM H2SO4 aq.
Flow rate    : 1.0mL/min
Detector     : Shodex RI, UV(210nm)
Column temp. : 50°C