DIRECT GAS-CHROMATOGRAPHIC MEASUREMENT OF ACETIC, PROPIONIC, AND BUTYRIC ACIDS IN MILK SERUM AND AQUEOUS EXTRACTS OF CHEESE

被引：9

作者：

LEDFORD, RA

机构：

[1] Department of Food Science, Cornell University, Ithaca, New York

来源：

JOURNAL OF DAIRY SCIENCE | 1969年 / 52卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(69)86672-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Acetic, propionic, and butyric acids in milk and ripened cheeses were separated quantitatively by a gas-chromatographic technique, using uncoated porous polyaromatic polymer beads as the column packing. Milk sera and aqueous extracts of ripened cheeses were injected directly on to the column and the eluted fatty acids estimated by a hydrogen flame detector. Quantitative recoveries of acetic, propionic, and butyric acids added to milk were obtained. The sensitivity of the method is sufficient for cheese-ripening studies. © 1969, American Dairy Science Association. All rights reserved.

引用

页码：949 / &

共 5 条

[1] RAPID METHOD FOR GAS-CHROMATOGRAPHIC DETERMINATION OF VOLATILE FATTY ACIDS IN RUMEN FLUID [J].