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乳酸作为酸味剂是乳制品的重要成分之一。它是由淀粉接种乳酸菌发酵的产物[1,2],也是判断乳制品质量和新鲜度的重要指标之一。乳酸的测定方法比较常用的有滴定法[2]和液相色谱法[3,4]。平时工作中,乳制品里面存在的大量白色乳浊基体使滴定法难于进行,同时给液相色谱法带来
Lactic acid is one of the important components of dairy products as a sour agent. It is a product of starch inoculation lactic acid bacteria fermentation [1,2], but also to determine the quality and freshness of dairy products is one of the important indicators. Lactic acid determination methods are more commonly titration [2] and liquid chromatography [3,4]. In normal working hours, there are a lot of white opalescent substrates in dairy products that make titration difficult and bring to liquid chromatography