Development of a CE method to analyze organic acids in dairy products:: Application to study the metabolism of heat-shocked spores

被引:28
作者
Izco, JM [1 ]
Tormo, M [1 ]
Jiménez-Flores, R [1 ]
机构
[1] Calif Polytech State Univ San Luis Obispo, Dairy Prod Technol Ctr, San Luis Obispo, CA 93407 USA
关键词
organic acids; milk; capillary electrophoresis; heat-shocked spores;
D O I
10.1021/jf010929i
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Organic acids are relevant in dairy products for nutritional reasons and because they contribute to the flavor and aroma. They are the major products of carbohydrate catabolism of lactic acid bacteria and nonstarter bacteria associated with milk. In several research and quality programs, it is very important to develop a rapid and sensitive method for their quantitative determination in dairy products to monitor bacterial growth and activity. A capillary electrophoresis method for the simultaneous determination of oxalic, citric, formic, succinic, orotic, uric, pyruvic, acetic, propionic, lactic, and butyric acid in less than 18 min has been developed. Various parameters affecting analysis, including capillary length, type, composition, and pH of the electrolyte have been optimized. Some alternatives are given to improve the separation of particular organic acids of special interest. Its application to analyze the quality of some dairy products has been investigated. In addition, the suitability of the technique to determine profiles of organic acids generated during the metabolism of heat-shocked spores has been demonstrated.
引用
收藏
页码:1765 / 1773
页数:9
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