EFFECTS OF FERMENTATION AND STORAGE ON THE CONCENTRATION OF OROTIC-ACID AND URIC-ACID IN SKIM MILK

被引：12

作者：

NAVDER, KP ^{[1
]}

HUANG, RFS ^{[1
]}

FRYER, EB ^{[1
]}

FRYER, HC ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT FOODS & NUTR,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06825.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Skim milk (SM) and skim milk yogurt (SMY) were produced and analyzed using high performance liquid chromatography (HPLC) for the presence of two organic acids–orotic acid (OA) and uric acid (UA). The concentration of OA in SM and SMY at 0 days was 106.2 and 46.1 ppm, respectively. After fermentation OA concentration was 56% lower (P <0.05) in SMY than in nonfermented SM. UA content of SM and SMY at 0 days was 23.3 and 20.1 ppm, respectively. Unlike OA, the UA contents were not significantly altered after fermentation. No significant differences were detected in the concentrations of OA and UA when values of SM and SMY of 0 days were compared with those after 3 days storage. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：585 / 586

页数：2

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