A sample stacking-capillary electrophoresis method for simultaneous determination of nitrate and thiocyanate ions of ultra-heat-treated milk samples
Ultra-heat-treated (UHT) cow milk is mostly consumed in
Turkey. Heating milk can cause some chemical and biochemical changes that
affect different components of milk. However, studies on the constituents of
UHT milk are scare. In the present study, nitrate and thiocyanate contents
of commercial UHT~whole cow milk were determined simultaneously by sample
stacking-capillary electrophoresis. The best separation of nitrate and
thiocyanate ions was performed by reducing the electroosmotic flow at pH 4.0
using 30 mM formic acid and 30 mM sodium sulfate containing separation
electrolyte. Analysis was completed in less than 3 min. The limits of
detection obtained at a signal-to-noise ratio of 3 for nitrate and
thiocyanate were 0.03 mg/L (0.48 μμ\mu mol/L) and 0.06 mg/L (1.03 μμ\mu
mol/L), respectively. The nitrate concentration in commercial UHT milk
samples ranged between 0.20 and 1.50 mg/L (3.23-24.20 μμ\mu mol/L) and the
thiocyanate ion concentration ranged between 0.41 and 0.67 mg/L (7.06-11.55
μμ\mu mol/L).
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