摘要
由于乳酸菌的作用,在用发酵方法生产的食品及酸败变质食品中均含有一定量乳酸。故食品中乳酸含量的高低对其风味和卫生质量评价具有一定的参考价值。
A rapid, sensitive and accurate procedure for the determination of lactic acid in food by gas chromatography with a column of GDX-103(80 - 100 mesh)is described. An excess of periodic acid was added into the sample containing lactic acid, the mixture was injected directly into injector. The lactic apid reacted with periodic acid and was oxidized to ethanal instantly at 140℃. The recovery range was 90- 102% and the coefficient of variation was less than 7. 0%.
出处
《色谱》
CAS
CSCD
北大核心
1992年第1期44-46,共3页
Chinese Journal of Chromatography
