离子排斥色谱法测定酸奶中的有机酸  

Determination of Organic Acids in Yoghurt by Ion Exclusion Chromatography

作　　者：李路华[1,2] 周建科[3] 李耀辰[1,2] 方晓峰[1,2] 

机构地区：[1]石家庄经济学院数理学院,河北石家庄050031 [2]河北省水资源可持续利用与开发重点实验室,河北石家庄050031 [3]河北大学理化分析中心,河北保定071002

出　　处：《河北大学学报（自然科学版）》2009年第1期61-64,共4页Journal of Hebei University(Natural Science Edition)

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.

关 键 词：离子排斥色谱法 酸奶 乳酸 

分 类 号：O657.75[理学—分析化学]