| 离子排斥色谱法测定酸奶中的有机酸 |
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| 引用本文： | 李路华,周建科,李耀辰,方晓峰.离子排斥色谱法测定酸奶中的有机酸[J].河北大学学报(自然科学版),2009,29(1):61. |
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| 作者姓名： | 李路华 周建科 李耀辰 方晓峰 |
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| 作者单位： | 1.石家庄经济学院,数理学院,河北,石家庄,050031;河北省水资源可持续利用与开发重点实验室,河北,石家庄,050031； 2.河北大学,理化分析中心,河北,保定,071002 |
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| 摘 要： | 采用离子排斥色谱法分离测定了酸奶中有机酸的含量,考察了流动相组成、流速、柱温对分离检测的影响.6种有机酸的检测限为3.7～24.4 mg/L,各组分回收率为90%～110%.主要存在的有机酸为柠檬酸和乳酸.
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| 关 键 词： | 离子排斥色谱法 酸奶 乳酸 |
Determination of Organic Acids in Yoghurt by Ion Exclusion Chromatography |
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| LI Lu-hua,ZHOU Jian-ke,LI Yao-chen,FANG Xiao-feng.Determination of Organic Acids in Yoghurt by Ion Exclusion Chromatography[J].Journal of Hebei University (Natural Science Edition),2009,29(1):61. |
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| Authors: | LI Lu-hua ZHOU Jian-ke LI Yao-chen FANG Xiao-feng |
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| Institution: | 1.School of Mathematics and Science;Shijiazhuang University of Economics;Shijiazhuang 050031;China;2.Key Laboratory of Sustained Utilization and Development of Water Resoures;3.Research Center of Physics and Chemistry Analysis;Hebei University;Baoding 071002;China |
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| Abstract: | An ion exclusion chromatographic method was proposed for the determination of organic acids in yoghurt.The effects of the composition of the mobile phase,the flow rate and the temperature of the column on method sensitivity and separation were investigated.Limits of detection were between 3.7 and 24.4 mg/L and recoveries of the organic acids were between 90% and 110%.Lactate and citric acid are the main existent organic acids in yoghurt. |
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| Keywords: | ion exclusion chromatography yoghurt lactate |
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