高效液相色谱法分析川西北地区牦牛酸乳的总酸构成与B族维生素

Analysis of total acid composition and B vitamins in northwestern Sichuan yak yogurt by HPLC

摘要: 采用高效液相色谱法对采自川西北地区传统发酵牦牛酸乳中的总酸构成(乳酸、乙酸、柠檬酸)和B族维生素(VB1、VB2、VB6)进行测定。结果表明,与普通酸乳相比,牦牛酸乳具有较高的乳酸含量(19.86±8.64)mg/g,并且B族维生素含量高,尤其是VB1(53.35±16.32)μg/100 g和VB6(483.00±293.64)μg/100 g丰富。通过测定牦牛酸乳中有机酸及B族维生素含量,为牦牛酸乳营养价值的评定和理化指标的制定提供理论参考。

Abstract: To analyze total acid composition and B vitamins in yak yogurt from northwestern Sichuan,the HPLC was used to investigate the content of the lactic acid,acetic acid,citric acid and VB1,VB2,VB6.The results showed that yak yogurt had high lactic acid with the content of( 19.86 ± 8.64) mg / g and B vitamins compared with ordinary yogurt,particularly VB1of( 53.35 ± 16.32) μg /100 g and VB6of( 483.00 ± 293.64) μg /100 g.Organic acids and vitamins B were determinated to provide theoretical reference for nutritional value assessment and chemical indicators of yak yogurt.