Lactulose is not found naturally in milk, but it has been detected in small quantities in heated dairy products. It can therefore be used as an indicator of the severity of heat treatment for dairy products. This study proposes an alternative method for lactulose quantification in milk using capillary zone electrophoresis with ultraviolet detection (CZE-UV). The investigation used several Brazilian UHT milk samples, and various sample pretreatment methods and injection conditions were considered. Optimal separation results were achieved using Carrez clarification solutions. Low detection and quantification limits were obtained, and good precision and high recovery rates indicated the applicability of the method for analysis of milk. Due to matrix effects, single-point standard addition was used for lactulose quantification. High lactulose concentrations (>1000 mg L⁻¹) suggested that recirculation may have occurred during milk processing. The findings demonstrate that the CZE-UV method is a viable alternative for quality process control.

乳果不是天然存在于牛奶中的，但在加热的乳制品中已少量检出。因此，它可用作乳制品热处理严重程度的指标。这项研究提出了一种使用毛细管区带电泳和紫外线检测技术（CZE-UV）进行牛奶中乳果糖定量的替代方法。该调查使用了几个巴西UHT牛奶样品，并考虑了各种样品预处理方法和进样条件。使用Carrez澄清溶液可获得最佳分离结果。检出限和定量限低，精密度高，回收率高，表明该方法适用于牛奶分析。由于基质效应，乳果糖定量使用单点标准品添加。^-1）暗示在牛奶加工过程中可能发生了再循环。研究结果表明，CZE-UV方法是质量过程控制的可行替代方法。