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American Journal of Clinical Nutrition, Vol 29, 428-440, Copyright © 1976 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

A method for qualitative identification of sugars and semiquantitative determination of lactose content suitable for a variety of foods

DE Lee and CB Lillibridge

A semiquantitative chromatographic technique was developed and standardized using water/chloroform extracts of foods which are spotted onto heat-activated silica gel thin layer chromatographic (TLC) plates, run in butanol/acetic acid/ether/water, developed in acids anisaldehyde, and quantitated planimetrically using Purdy and Truter's formula. Clinically significant amounts of lactose were found in low- calorie sweeteners, breads, yogurt, margarine, penicillin, Gantrisin, and other commonly ingested nondairy substances.




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Copyright © 1976 by The American Society for Nutrition