高效液相色谱法(HPLC)测定发酵型蛋奶中的有机酸

Determination of organic acid in Egg-containing Yoghurt by high-performance liquid chromatography

确定了蛋奶样品预处理方法并建立起高效液相色谱法测定蛋奶有机酸的色谱条件,对10种菌株发酵产品中的乳酸、柠檬酸、苹果酸、乙酸及丙酸等5种有机酸质量浓度进行了测定。研究表明:较优的预处理方法为硫酸铜法。另外,10种产品的5种酸质量浓度差异较大,其中V1-3发酵的蛋奶产品的乳酸、柠檬酸质量浓度在10款产品中质量浓度最高,苹果酸质量浓度也相对较高,丙酸质量浓度相对较低,未检测出乙酸。

Egg-containing Yoghurt is a kind of fermented beverage with a good flavor. Its main ingredients contain egg and milk. Egg-containing Yoghurt is rich in organic acids which contribute a lot to the flavor and aroma characteristics of Egg-containing Yoghurt. In this study, after determining a pretreatment method of Egg-containing Yoghurt sample and establishing a high performance liquid chromatography（HPLC） approach,the content of organic acid in 10 products with different fermentation strains was determined respectively. The study shows that Copper Sulfate is more suit to samples pretreatment. In addition,the count of organic acid in 10 products is very different. The content of lactic acid and citric acid of V1-3 fermentation product,which is rich in malic acid,are much more than others,but acetic acid.