Determination of ammonium in milk and dairy products by ion chromatography

To control the quality and the biochemical evolution of milk and dairy products during their technological transformations, it is interesting to determine their ammonium concentrations. A chromatographic method for the determination of this compound is proposed. The method is based on the separation...

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Bibliographic Details
Published in:Journal of Chromatography A 2000-09, Vol.893 (1), p.133-142
Main Authors: Gaucheron, Frédéric, Le Graet, Yvon
Format: Article
Language:English
Subjects:
Ammonium
Animals
Biological and medical sciences
Chromatography, Ion Exchange - methods
Dairy Products - analysis
Electrochemistry
Food industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Life Sciences
Milk - chemistry
Milk and cheese industries. Ice creams
Quaternary Ammonium Compounds - analysis
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Summary:To control the quality and the biochemical evolution of milk and dairy products during their technological transformations, it is interesting to determine their ammonium concentrations. A chromatographic method for the determination of this compound is proposed. The method is based on the separation of ammonium by cation-exchange chromatography and its detection by suppressed conductivity. With an appropriate sample preparation, this method enabled identification and quantification of ammonium with good repeatability (relative standard deviation of about 5%). Moreover, good sensitivity (less than 0.5 mg/kg) and no interference between ammonium and other matrix components were determined. It was also shown that this method offers a very promising alternative for studying changes in ammonium concentration of milk or caseinate after their heat treatments and in different dairy products such as yoghurt and cheeses (hard cooked and mould ripened cheeses).
ISSN:0021-9673
1873-3778
DOI:10.1016/S0021-9673(00)00695-6