Established a method for detecting the 7 short-chain fatty acids(formic acid, acetic acid, propanoic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid)in the fermented milk by gas chromatography (GC). The samples were pretreated by derivation, separated by chromatographic column, qualitative analysis by retention time and quantitative analysis by peak area. All the linear ranges of 7 short-chain fatty acids were 20-2 000 mg/L, the limits of quantitation were 20 mg/L, the limits of detection were 5 mg/L, the correlation coefficients(R2)were greater than 0.999, the recovery range was 93.57%-108.20%, the relative standard deviation (RSD) range of the results was 2.40%-9.56%. The method is accurate, sensitive and reproducible and can be used to detect the content of short-chain fatty acids in the fermented milk.
DING Yan
,
WANG Juan
,
ZHANG Di
. Determination of 7 short-chain fatty acids in fermented milk by gas chromatography[J]. Food and Fermentation Industries, 2019
, 45(2)
: 202
-206
.
DOI: 10.13995/j.cnki.11-1802/ts.018082
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