| 标题 |
Determination of 4 organic acids in yogurt by high-performance liquid chromatography
高效液相色谱法测定酸奶中4种有机酸
相关领域
化学
高效液相色谱法
柠檬酸
食品科学
发酵
风味
有机酸
乳酸
甲酸
品味
色谱法
细菌
有机化学
生物
遗传学
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| 其它 | The research is to determine the organic acids in yogurt by high-performance liquid chromatography(HPLC),evaluate flavor of sensory evaluation,and compare performances 3 cultures.Three kinds direct-vat-set cultures were used produce respectively a semi-industrialized way,and then acidities during fermentation determined.Sensory evaluation was made assess quality yogurt,and 4 acids(lactic,citric,pyruvic and formic acids) yogurts determined HPLC.Results: It showed that all had quick acidity production,and proved hold high qualities.The culture M self-made weak post acidification while N strong.Some differences contents among observed.4 effectively HPLC,and evaluated successfully this experiment. |
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