豉香型白酒中乳酸分析的前处理方法和测定技术研究

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采用高效液相色谱法测定豉香型白酒中的乳酸含量,对多种样品前处理方法进行了比较和优化,最终采用活性炭(ZS-207)净化法前处理,简单易操作,净化效果好;2个豉香型白酒样品乳酸的10次测定结果的测定精密度分别为0.41%和0.70%,分析结果较好,差异极不显著,满足定量分析要求。试验回收率在96.0%~98.1%之间,检出限为0.5 mg/L,结果可靠。 The content of lactic acid in Xiang liquor was determined by high performance liquid chromatography (HPLC). The pretreatment methods of various samples were compared and optimized. Finally, the pretreatment by activated carbon (ZS-207) purification method was simple and easy to operate with good purification effect. The determination precision of the 10 determinations of lactic acid in 2 samples of spiced liquor was 0.41% and 0.70%, respectively. The results of the analysis were good and the differences were insignificant, which met the requirements of quantitative analysis. The test recoveries ranged from 96.0% to 98.1% with a detection limit of 0.5 mg / L with reliable results.
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