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《Food and Fermentation Sciences & Technology》 2019-04
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A HPLC Method for Determination of Seven Kinds of Organic Acids in Broad Bean Paste With Different Fermentation Year

FENG Kuan;SUN Qun;DENG Wei-Qin;ZHANG Shuai;ZHAGN Qi-Sheng;FAN Zhi-Yi;YOU Jing-Gang;LI Heng;College of Life Sciences Sichuan University;Sichuan Academy of Food and Fermentation Industries;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute;  
To study the organic acids in broad bean paste with different fermentation year. A method by using high performance liquid chromatography(HPLC) was developed for the determination of seven organic acids in broad bean paste,including oxalic acid,citric acid,malic acid,succinic acid,lactic acid,formic acid and acetic acid. The results showed oxalic acid has a good correlation between 1 and 200 mg/L. The other six organic acids had a good correlation between 1 and 2 000 mg/L. The average recovery was 83.96-102.35%. The limit of detection biogenic amines was between 0.23-0.83 mg/L.
【CateGory Index】: TS264.24;O657.72
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