离子交换色谱法测定食醋中有机酸  

Determination of organic acids in vinegar by ion exchange chromatography

作　　者：王贵双[1] 唐坤甜[2] 鲁绯[1] 高丽华[1] 

机构地区：[1]北京市食品酿造研究所,北京100050 [2]中国食品发酵工业研究院,北京100027

出　　处：《中国酿造》2010年第7期166-168,共3页China Brewing

摘　　要：采用离子交换色谱法分离测定了食醋中有机酸，检测的有机酸有乳酸、乙酸、丙酸、甲酸、丙酮酸、琥珀酸、草酸、柠檬酸，样品加标回收率为81％～110％，变异系数均在5％以内，方法简便、准确、快速。Ion exchange chromatography is used for the determination of organic acids in vinegar. Lactic acid, acetic acid, propionic acid, formic acid, pyruvic acid, succinic acid, oxalic acid and citric acid were analysed. The recovery of the method was 81-110% and the CV was lower than 5%. The analysis method was accurate, rapid and convenient

关 键 词：有机酸 离子交换色谱 食醋 

分 类 号：O657.7[理学—分析化学]