Determination of vitamin C in dietetic probiotic quarg using high pressure liquid chromatography
2007
Malbasa, R.V., Tehnoloski fakultet, Novi Sad (Serbia) | Loncar, E.S., Tehnoloski fakultet, Novi Sad (Serbia) | Kolarov, Lj.A., Tehnoloski fakultet, Novi Sad (Serbia)
In this article vitamin C content in quarg and whey samples, produced with probiotic starter culture, using reversed phase high performance liquid chromatography (HPLC) with UV-DAD detection is determined. Vitamin C was extracted with meta-phosphoric acid and extract clarified and prepared for HPLC analysis by centrifugation and fine filtration. Extraction method with meta-phosphoric acid is very suitable, simple and fast. In quarg produced using probiotic ABT1 with milk containing 1% of milk fat, vitamin C content was 358.7+/-15.7 microgram/100 g of dry matter, which is 8.5 times higher in comparison to whey.
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