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Determination of lactulose in foods: a review of recent research


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This article mainly discusses the methods for the determination of lactulose. The methods referred to were spectrophotometric methods, high-performance liquid chromatography (HPLC), gas chromatography (GC) and other related techniques (such as: capillary electrophoresis, differential pH methods, flow analysis methods). Spectrophotometric methods are suitable both for qualitative and quantitative determination of lactulose with good efficiency and limited costs. Although tedious and time-consuming preparation of samples is necessary for HPLC and GC methods, both of them afford high resolution and excellent accuracy for lactulose analysis. In addition, other methods (CE, FA and differential pH methods) could also provide reliable results for lactulose determination with relatively simple operation. Various methods of recent research were introduced by analysing the advantages and disadvantages of them.