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Rapid Simultaneous Determination of Organic Acids, Free Amino Acids, and Lactose in Cheese by Capillary Electrophoresis

Dairy Products Technology Center California Polytechnic State University San Luis Obispo, CA 93407

Corresponding author:
R. Jiménez-Flores; e-mail:
rjimenez{at}calpoly.edu.

A capillary electrophoresis (CE) method for the simultaneous separation of 11 metabolically important organic acids (oxalic, formic, citric, succinic, orotic, uric, acetic, pyruvic, propionic, lactic, and butyric), 10 amino acids (Asp, Glu, Tyr, Gly, Ala, Ser, Leu, Phe, Lys, and Trp), and lactose has been optimized, validated, and tested in dairy products. Repeatability and linearity were calculated for each compound, with detection limit values as low as 0.2•10^–2 mM for citric acid and Gly. The method was applied to analyze yogurt and different varieties of commercial cheeses. This method yielded specific CE patterns for different varieties of cheese. Also, it has been shown to be sensitive enough to measure small changes in composition of some of those compounds in fresh cheese stored under accelerated ripening conditions for 2 d at 32°C (e.g., from 1728.3 ± 45.0 to 1166.7 ± 4.5 mg/100 g of DM in the case of lactose, or from 23.5 ± 0.6 to 76.8 ± 16.7 mg/100 g of DM in the case of acetic acid).

Abbreviation key: BGE = background electrolyte, CE = capillary electrophoresis, CTAB = hexadecyltrimethylammonium bromide, EOF = electroosmotic flow, f = response factor, i.d. = internal diameter, IS = internal standard, LAB = lactic acid bacteria, NSLAB = nonstarter LAB, PDC = 2,6-pyridinedicarboxylic acid, p.s.i. = pound square inch

Key Words: organic acids and amino acids • lactose • cheese • capillary electrophoresis

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