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Thioctic Acid in Milk^{1, 2,}

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

Thioctic acid (-lipoie acid) was isolated from milk and found to be associated with the fat globule membrane. The isolation procedure was as follows: Sweet cream buttermilk was hydrolyzed by refluxing for 3 hr with 6.0 n HCl. A benzene extract of the hydrolysate was extracted with 5% NaHCO₃ which, in turn, was acidified to pH less than 1 with 6.0 N HCl. The acidified solution was extracted with ethyl ether, and the extract evaporated to dryness and stored under nitrogen –10 C. Identification of thioctic acid was accomplished by UV absorption spectra, thin-layer and gasliquid chromatography techniques.

¹ Contribution from the North Carolina Agricultural Experiment Station, Raleigh. Published with the approval of the Director of Research as paper no. 2267 of the Journal Series.

² Partially supported by funds granted by the American Dairy Association.