Determination of creatinine, uric and ascorbic acid in bovine milk and orange juice by hydrophilic interaction HPLC

作者：Zuo Ruiting; Zhou Si; Zuo Yuegang^*; Deng Yiwei

来源：Food Chemistry, 2015, 182: 242-245.

DOI：10.1016/j.foodchem.2015.02.142

• Creatinine
• Uric acid
• Ascorbic acid
• Vitamin C
• Milk
• Orange juice
• Hydrophilic interaction liquid chromatography (HILIC)

Creatinine (Cr), uric (UA) and ascorbic acid (AA) are common constituents in human fluids. Their abnormal concentrations in human fluids are associated with various diseases. Thus, apart from the endogenous formation in human body, it is also important to examine their sources from food products. In this study, a rapid and accurate HILIC method was developed for simultaneous determination of Cr, UA and AA in bovine milk and orange juice. Milk samples were pretreated by protein precipitation, centrifugation and filtration, followed by HPLC separation and quantification using a Waters Spherisorb S5NH2 column. The developed method has been successfully applied to determine the concentration of UA, AA and Cr in milk and fruit juice samples. The milk samples tested were found to contain UA and creatinine in the concentration range of 24.1-86.0 and 5.07-11.2 mu g mL(-1), respectively. The orange juices contain AA over 212 mu g mL(-1).

• 出版日期2015-9-1