Abstract
Sorbitol has been the new and emerging adulterant in dairy industry. The main aim of the study was to develop a method to detect sorbitol in milk, which is not affected by other sugars, polyols and formalin. Hence, a thin layer chromatographic (TLC) method was standardized to detect the sorbitol in milk. In the study 90 s duration for the impregnation of Silica gel 60F TLC plates with Cu- ions was found suitable to resolve sorbitol as a distinct spot. The standardized conditions were (1) develo** solvent system consisting of n-propanol: ethyl acetate: water (7:1:2), (2) 0.5% of potassium permanganate in 0.1 M NaOH as color develo** reagent. (3) Drying temperature (65°C/ 10 min.) after spraying the color develo** reagent. The limit of detection was 0.2% of added sorbitol in milk. The standardized method could also detect the sorbitol in the presence of sucrose, glucose and polyols like mannitol and maltitol. In both cow and buffalo milk samples the standardized methodology performed well in detection of sorbitol. The method also performed well in sorbitol spiked formalin preserved milk samples. This method can be an alternative to the other methods involving costly equipment in detecting adulteration of milk with sorbitol.
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Acknowledgements
Authors are thankful to the Director of NDRI, Karnal for providing facilities to carry out the research and acknowledge the financial help provided by the National Dairy Research Institute, Karnal, Haryana, India.
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The project was a student project, which was supported by the Institute.
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RK: Experimental bench work was carried out. PM: Preliminary work related to TLC and extraction protocol. PSR: Reviewing and standardization of extraction protocol. RS: Compilation of the data for graphical presentations. SA: Reviewing and editing. VS: Conceptualization of the problem, compilation of the manuscripts and logistic support.
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Kumar, R.N., Mounika, P., Rao, P.S. et al. Development of a thin layer chromatography-based method to detect sorbitol presence in milk and its applicability in formalin preserved milk samples. J Food Sci Technol 61, 870–878 (2024). https://doi.org/10.1007/s13197-023-05880-3
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DOI: https://doi.org/10.1007/s13197-023-05880-3