Capillary Zone Electrophoresis of some organic acids in milk whey

This paper describes a method for analysing some acids of milk whey by Capillary Zone Electrophoresis. After eliminating the whey proteins by ultrafiltration, the whey underwent electrophoretic separation in the presence of anodic electroosmotic flow. The following analytes were detected: citric, or...

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Bibliographic Details
Published in:Journal of separation science 2003-04, Vol.26 (5), p.425-428
Main Authors: Buiarelli, Francesca, Cartoni, Giampaolo, Coccioli, Franco, Jasionowska, Renata
Format: Article
Language:English
Subjects:
Biological and medical sciences
Capillary zone electrophoresis
Capillary zone electrophoresis, CZE
CZE
Food industries
Fundamental and applied biological sciences. Psychology
Milk analysis
Milk and cheese industries. Ice creams
Orotic acid
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Summary:This paper describes a method for analysing some acids of milk whey by Capillary Zone Electrophoresis. After eliminating the whey proteins by ultrafiltration, the whey underwent electrophoretic separation in the presence of anodic electroosmotic flow. The following analytes were detected: citric, orotic, uric, and hippuric acids. A procedure is described for sample preparation and the operating conditions for electrophoretic capillary separation established. Finally, orotic acid is quantitatively determined.
ISSN:1615-9306
1615-9314
DOI:10.1002/jssc.200390055