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Journal of Chemistry
Volume 2015, Article ID 185967, 6 pages
Research Article

Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID

1Federal Institute of Rio de Janeiro, No. 88, Pereira de Almeida Street, 20260-100 Praça da Bandeira, RJ, Brazil
2Department of Food Technology, Federal Rural University of Rio de Janeiro, 23890-000 Seropédica, RJ, Brazil
3Institute of Nutrition, Federal University of Rio de Janeiro, Macaé Campus, Imburo Road, Ajuda, 27979-000 Macaé, RJ, Brazil
4Laboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Major National University of San Marcos, Circunvalación Avenue, San Borja, Lima 41, Peru
5Department of Food Technology, Fluminense Federal University, No. 64, 24230-340 Niteroi, RJ, Brazil

Received 31 July 2015; Accepted 10 September 2015

Academic Editor: Miguel de la Guardia

Copyright © 2015 Michelle Fernandes Silveira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method for determination of lactulose and lactose content in commercial samples of UHT and sweetened condensed milk. The HPLC method used showed a good resolution of the analytes evaluated. The analyzed UHT milk samples presented levels for lactulose in accordance with the limit recommended by the International Dairy Federation. There was no significant variation in lactulose concentration for sweetened condensed milk samples. However, one sweetened condensed milk sample showed lactose level lower than the established values (10–12%).