气相色谱法测定发酵食品中的游离乳酸

Determination of Latic Acid in Ferment Food with GC

采用气相色谱法单独对发酵方法生产的食品中含有的游离乳酸进行了测定研究．用ＦＩＤ检测器检测．方法的平均标准差为０．０８２～１．８１，变异系数为２．６％～６． ２％，平均回收率为 ９８．１％～ １０２． ２％．

The method for rapid and accurate determination of laceic acid in ferment food was achieved with gas chromatography a FID detector and a column of PEG--20M For the determination,excess periodic acid was added which was foelowed by a direct injection. The lactic acid reacted with periodic acid and was oxidized into ethanal at 150C. The Method's average recovery rate was 98. 1 %- 102. 2% with a coefficient of variation of 2. 6%-6. 2%..