Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation
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- 作者：Lucia Montia ; lucia.monti@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Stefano Negria ; stefano.negri@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Aurora Meuccia ; aurora.meucci@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Angelo Stroppab ; a.stroppa@granapadano.com" class="auth_mail" title="E-mail the corresponding author ; Andrea Gallia ; andrea.galli@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Giovanna Contarinia ; giovanna.contarini@crea.gov.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactose (PubChem CID ; 440995) ; Galactose (PubChem CID ; 6036) ; Glucose (PubChem CID ; 5793)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：18-24
- 全文大小：609 K
文摘
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A sensitive method for lactose, galactose and glucose determination is optimized.
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Anionic chromatography with pulsed amperometric detector is applied.
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The performances are tested on long ripened PDO Grana Padano cheese.
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Results show that all the sugars are quite completely metabolized in cheese.