摘要
采用离子排斥色谱法分离测定了酸奶中有机酸的含量，考察了流动相组成、流速、柱温对分离检测的影响．6种有机酸的检测限为3．7～24．4mg／L，各组分回收率为90％～110％．主要存在的有机酸为柠檬酸和乳酸．
An ion exclusion chromatographic method was proposed for the determination of organic acids in yoghurt. The effects of the composition of the mobile phase, the flow rate and the temperature of the column on method sensitivity and separation were investigated. Limits of detection were between 3. 7 and 24.4 mg/L and recoveries of the organic acids were between 90% and 110%. Lactate and citric acid are the main existent organic acids in yoghurt.
出处
《河北大学学报（自然科学版）》
CAS
北大核心
2009年第1期61-64,共4页
Journal of Hebei University(Natural Science Edition)
关键词
离子排斥色谱法
酸奶
乳酸
ion exclusion chromatography
yoghurt
lactate
