| 气相色谱法测定发酵食品中的游离乳酸 |
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| 引用本文： | 卢顺德,王兆明,叶少东.气相色谱法测定发酵食品中的游离乳酸[J].高师理科学刊,1997(3). |
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| 作者姓名： | 卢顺德 王兆明 叶少东 |
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| 作者单位： | 齐齐哈尔市卫生防疫站 |
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| 摘 要： | 采用气相色谱法单独对发酵方法生产的食品中含有的游离乳酸进行了测定研究．用ＦＩＤ检测器检测．方法的平均标准差为０．０８２～１．８１，变异系数为２．６％～６． ２％，平均回收率为 ９８．１％～ １０２． ２％．
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| 关 键 词： | 乳酸 发酵食品 气相色谱 |
Determination of Latic Acid in Ferment Food with GC |
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| Lu Shunde Wang Zhaoming Ye Shaodong.Determination of Latic Acid in Ferment Food with GC[J].Journal of Science of Teachers＇College and University,1997(3). |
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| Authors: | Lu Shunde Wang Zhaoming Ye Shaodong |
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| Institution: | Qiqihar Health and Quarantine Anti-epidemic Station |
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| Abstract: | The method for rapid and accurate determination of laceic acid in ferment food was achieved with gas chromatography a FID detector and a column of PEG--20M For the determination,excess periodic acid was added which was foelowed by a direct injection. The lactic acid reacted with periodic acid and was oxidized into ethanal at 150C. The Method's average recovery rate was 98. 1 %- 102. 2% with a coefficient of variation of 2. 6%-6. 2%.. |
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| Keywords: | Lactic acid Ferment food Gas chromatography |
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