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Determination of Organic Acids in Cheese by HPLC Methods
- 8. Linear Regression Coefficients and Detection Limits for method 0.000405 0.9993 Pyruvic 0.003454 0.9996 Butyric Acid 0.00529 0.9995 Acetic Acid 0.006425 0.9993 Lactic Acid Detection limit R 2 Organic Acid
- 10. Organic Acids Data 6 Pyruvic 7 Lactic 11.2 Butyric 8.1 Acetic Ret. Time (min) Acid 0.0001 ± 0.0001 0.0005 ± 0.0001 0.0004 ± 0.0001 Pyruvic -0.001 ±0.006 -0.003 ± 0.002 0.00 ±0.01 Butyric 0.004 ± 0.003 0.002 ± 0.003 0.009 ± 0.003 Acetic 0.0939 ± 0.0002 0.054 ± 0.004 0.048 ± 0.004 Lactic American Cheese (M) Parmesan (M) American Cheddar (M) Acids
- 11. Literature Comparison 1 Zeppa, G., COnterno, L., Gerbi, V.: Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography . J. Agric. Food Chem. 2001 , 49, 2722-2726 0.035 0.18 Pyruvic Acid 0.54 2.96 Acetic Acid 4.3 62.01 Lactic Acid Experimental conc. (American Cheddar) (g/kg) Literature conc. (Ossolano Cheese) (g/kg) 1 Organic Acid