Lactose is a disaccharide sugar derived from gaLactose and glucose. The name of Lactose comes from lac (gen. lactis), which is a latin word meaning mike and the -ose ending used to represent sugars. Lactose can be found in the milk and makes up around 2–8% of milk by weight.
The chemical molecular formula is C12H22O11. The crude Lactose is isolated by Fabrizio Bartoletti, who is an Italian physician in 1633 for the first time. Lactose was named by Jean Baptiste André Dumas, who is a French chemist in 1843.
Scientists at Creative Proteomics utilize a highly quantitative method with high-performance liquid chromatography (HPLC) for the determination of Lactose levels in various samples, including Food, Beverage and more. High-Performance Liquid Chromatography (HPLC) using a differential refractive index detector (RID) for the determination of Lactose levels in a lot of biological samples. This Methodology provides accurate, reliable, and reproducible results of Lactose measurement, which enables us to analyze of Lactose levels in vitro and in vivo.
Infant mammals can obtain Lactose from the drink milk nursing on by their mothers. An enzyme named lactase secreted by the intestinal villi can cleave the Lactose molecule into its two subunits, just as the simple sugars glucose and gaLactose, which can be absorbed directly by humans. The applications of Lactose in food industry have markedly increased since the 1960s. For instance, Lactose can be used as a carrier and stabiliser of aromas and pharmaceutical products because the bland flavor of the Lactose. Lactose is also added to the infant formula in order to match the composition of human milk.
The Russian-Polish botanist M. Tswett is generally recognized as the first person to establish the principles of chromatography. In a paper he presented in 1906, Tswett described how he filled a glass tube with chalk powder (CaCO3) and, by allowing an ether solution of chlorophyll to flow through the chalk, separated the chlorophyll into layers of different colors. He called this technique “chromatography”. Fundamentally, chromatography is a technique used to separate the components contained in a sample. High Performance Liquid Chromatography (HPLC) is a method able to separate non-volatile, thermally unstable, and polar components separate or in a mixture. HPLC is a type of chromatography that, because of its wide application range and quantitative accuracy, is regarded as an indispensable analytical technique, particularly in the field of organic chemistry. It is also widely used as a preparation technique for the isolation and purification of target components contained in mixtures.
Lactose Analysis Service Analysis Service at Creative Proteomics supports your research in Lactose Analysis. HPLC Based Analysis Service Platform enable us at Creative Proteomics offers you a state-of-the-art Analysis Service.
Food, Beverage and more
High-Performance Liquid Chromatography (HPLC) using a differential refractive index detector (RID) for the determination of Lactose levels in a lot of biological samples. This Methodology provides accurate, reliable, and reproducible results of Lactose measurement, which enables us to analyze of Lactose levels in vitro and in vivo.
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