Sugar added yogurt was analyzed using SUGAR SP0810.
(Sample pretreatment)
1) Take 5 g of sugar added yogurt in a beaker, add 30 mL of pure water and neutralize with 10 %(w/v) NaOH.
2) Apply ultrasonic vibration for 30 minutes and make 50 mL solution.
3) Filtrate with No.5B paper filter and then with 0.45 μm membrane filter.
Sample : Yogurt, 5 μL
1. Sucrose
2. Lactose
3. Glucose
4. Galactose
Column : Shodex SUGAR SP0810 (8.0 mm I.D. x 300 mm) Eluent : H2O Flow rate : 0.6 mL/min Detector : RI Column temp. : 85 °C
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