摘要
有机酸是酸乳中的重要指标。对有机酸的研究,不仅可以了解发酵的代谢背景,调控有机酸的产生,同时也对评价酸乳的营养价值、口感风味和研究其生理功能有重要作用。简要介绍酸乳中有机酸分离与定量的毛细管电泳法、离子色谱法、气相色谱法以及高效液相色谱法的步骤及其优缺点。
Organic acid is an important character of yoghurt. Through the research of organic acid, the metabolic background of fermentation can be comprehended, the producing of organic acid be controlled, meanwhile, it has great effect on evaluating nutrition value, flavor and physiological function of yoghurt. Four analysis methods of organic acids in yoghurt were introduced, which includes Capillary Electrophoresis, Ion Chromatography, Gas Chromatography and High Performance Liquid Chromtography. High Performance Liquid Chromatography is the most sensitive method for the determination of organic acids in yoghurt.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期167-169,共3页
Food Research and Development
