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