Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

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• 作者：Giuseppe Zeppa ; Lorenza Conterno ; and Vincenzo Gerbi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：June 2001
• 年：2001
• 卷：49
• 期：6
• 页码：2722 - 2726
• 全文大小：50K
• 年卷期：v.49,no.6(June 2001)
• ISSN：1520-5118

文摘

Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, orotic, piruvic, lactic, ossalic, andhippuric), some free fatty acids (formic, acetic, propionic, butyric, isobutyric, valeric, and isovaleric),diacetyl, and acetoin were separated on an Aminex HPX-87H column using a simple isocratic HPLCmethod and identified by retention times with ultraviolet and refractive index detectors. With theproposed technique it is possible to evaluate the development of microbial fermentations and, atthe same time, degree of cheese ripening.Keywords: Cheese; organic acids; sugars; diacetyl; acetoin; HPLC