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L’intolleranza al lattosio \u00e8 una condizione molto diffusa che impedisce a molte persone di consumare prodotti caseari. Il mercato globale dei prodotti lattiero-caseari “senza lattosio” \u00e8 in rapida crescita e i criteri per l’etichettatura “senza lattosio” stanno diventando sempre pi\u00f9 severi. Per verificare il contenuto di lattosio in questi prodotti, \u00e8 necessario disporre di metodi analitici rapidi, sensibili e selettivi.<\/p>\n
In questa nota applicativa viene presentato un metodo per l’analisi rapida e sensibile del lattosio e dei suoi isomeri, quali lallolattosio, epilattosio e lattulosio. Il metodo si basa sulla cromatografia a scambio anionico ad alte prestazioni con rivelazione amperometrica pulsata (HPAE-PAD). Per dimostrare la versatilit\u00e0 del metodo, sono stati analizzati diversi prodotti lattiero-caseari.<\/p>\n
Oltre alla quantificazione di basse concentrazioni di lattosio e dei suoi isomeri, il metodo presentato consente di analizzare anche i principali zuccheri presenti nei prodotti lattiero-caseari (galattosio, glucosio, saccarosio e fruttosio).<\/p>\n
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