A method for qualitative identification of sugars and semiquantitative determination of lactose content suitable for a variety of foods.
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.
D001628:Beverages / Q000032:analysis; D001939:Bread / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis*; D002855:Chromatography, Thin Layer / Q000379:methods; D003611:Dairy Products / Q000032:analysis; D005069:Evaluation Studies as Topic; D005504:Food Analysis; D007225:Infant Food / Q000032:analysis; D007785:Lactose / Q000032:analysis*; D004364:Pharmaceutical Preparations / Q000032:analysis; D013395:Sucrose / Q000032:analysis; D013549:Sweetening Agents / Q000032:analysis
D002241:Carbohydrates; D004364:Pharmaceutical Preparations; D013549:Sweetening Agents; D013395:Sucrose; D007785:Lactose