The Application Note introduces the experimental method used for analyzing the organic acid content of various dairy products using the Agilent Hi-Plex H column.
This document details an HPLC method for analyzing organic acids in various dairy products, including fresh milk, sour milk, cheese, and yogurt. The procedure involves sample preparation with acetonitrile and centrifugation, followed by injection into an Agilent Hi-Plex H column.
| Column | Agilent Hi-Plex H (hydrogen) (8% crosslinked), 7.7 x 300 mm, 8 ym |
|---|---|
| Mobile phase | 0.009 M H2SO4 |
| Flow rate | 0.7 mL/min |
| Temperature | 65°C |
| Detector | Dual wavelength UV at 220 nm and 275 nm |
Quantitative determination of organic acids is important in flavor studies, for nutritional reasons, and as an indicator of bacterial activity.
The column can be used to quantify the concentrations of a variety of organic acids in aqueous samples from dairy products.
The flow rate used for the analysis is 0.7 mL/min.
The procedure requires operating the system at a temperature of 65°C.