Quantitative Determination of Lactic and Succinic Acids in Frozen Whole Eggs by Gas‐Liquid Chromatography
作者:
J. E. STEINHAUER,
L. E. DAWSON,
期刊:
Journal of Food Science
(WILEY Available online 1969)
卷期:
Volume 34,
issue 1
页码: 37-42
ISSN:0022-1147
年代: 1969
DOI:10.1111/j.1365-2621.1969.tb14357.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARY—Frozen whole egg containing known amounts of lactic and succinic acids were evaluated using gas‐liquid chromatography (GLC) and AOAC (1960) procedures. The acids were isolated from the whole egg samples by liquid‐liquid extraction, evaporated to dryness, and refluxed for 2 hr with 1‐butanol and HCI and chromatographed as their butyl ester derivatives, along with an internal standard. Peak heights and responses relative to butyl decanoate as an internal standard were used to calculate acid concentrations in the whole egg samples.Lactic acid recovered from whole egg samples by GLC procedures ranged from 98% at the low concentration (0.43 mg/100 g egg) to 99% at the high concentration (47.70 mg/100 g egg). Succinic acid recovered from whole egg samples by GLC procedures ranged from 103% at the low concentration (1.22 mg/100 g egg) to 98% at the high concentration (73.20 mg/100 g egg). Acid recoveries from whole egg samples by GLC procedures were as accurate, and generally less variable, than those recovered by AOAC (1960) pro
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