摘要
使用高效离子交换色谱-脉冲安培法检测储存期间样品中残糖含量和游离氮基酸含量,同时测储存期间的pH值和活菌计数,并采用主成分分析法进行分析,寻找脱脂酸奶后酸化的生物标志物。经过对所测的数据进行分析,初步断定了样品在4℃储存时发生后酸化的时间是第13天,生物标志物可能是赖氨酸、甘氨酸、谷氨酸;样品20℃储存时发生后酸化的时间是第9天,生物标志物可能是精氨酸、丙氨酸。
In order to position biomarker of skim yogurt postacidification, high performance anion exchange chromatography coupled with pulsed amperometric detector (HPAEC-PAD) was used to analyze the content of remnant sugar and free amino acid during the storage in this research. At the same time, the pH value and lactobacillus of skim yogurt during storage had been measured. The principal components analysis (PCA) was analyzed. The data analysis showed that the postacidification time of yogurt stored at 4℃ was 13th and the biomarker,which could be lysine, glycine and glutanic acid; the postacidification time of yogurt stored at 20℃ temperature was 9th day and the biomarker was arginine and alanin.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第8期142-146,共5页
Food and Fermentation Industries
基金
"863"课题--优良微生物发酵剂的研制与开发(2002AA248041)