DETERMINATION OF ORGANIC-ACIDS DURING THE FERMENTATION AND COLD-STORAGE OF YOGURT

被引:114
作者
FERNANDEZGARCIA, E [1 ]
MCGREGOR, JU [1 ]
机构
[1] LOUISIANA STATE UNIV,CTR AGR,DEPT DAIRY SCI,LOUISIANA AGR EXPT STN,BATON ROUGE,LA 70803
关键词
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; FERMENTATION; YOGURT;
D O I
10.3168/jds.S0022-0302(94)77234-9
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
The objective of the present study was the separation and quantification of erotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis by HPLC. Two methods of extraction were compared: 1) acetonitrile and water and 2) .01N H2SO4. Recoveries of erotic, lactic, acetic, and propionic acids were 90% for both methods. Recoveries of citric, pyruvic, uric, butyric, and hippuric acids were not satisfactory with the acetonitrile method, but were acceptable using the H2SO4 extraction procedure. Yogurts were manufactured under laboratory-scale conditions, and samples were analyzed during fermentation and after storage at 4 degrees C. Samples were analyzed for pH and organic acids. All of the organic acids exhibited varying degrees of increases and decreases during fermentation and storage. Formic and butyric acids were not detected under the conditions of this study.
引用
收藏
页码:2934 / 2939
页数:6
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