Determination of boron impurities in syrups containing lactulose.

ABSTRACT

An analytical method for the determination of boron content of crude and finished syrups containing lactulose has been described. A coloured complex of boron formed with azomethine-H is used for the determination. Conditions of the complex-forming reaction, and the effects of matrices containing mainly carbohydrates and flavouring and conserving agents too, have been studied. Boron content of the syrups has been measured as 95.4 to 104.6% with a standard deviation of +/- 3.7% (n = 20, p = 0.95).