Akalin A S, Gönç S, Akbaş Y
Department of Diary Technology, Faculty of Agriculture, University of Aegean, Bomova-lzmir, Turkey.
J Dairy Sci. 2002 Jul;85(7):1670-6. doi: 10.3168/jds.S0022-0302(02)74239-2.
Nine organic acids (formic, pyruvic, lactic, acetic, orotic, citric, uric, propionic, and butyric) were analyzed during ripening of pickled White cheese for 12 mo by high-performance liquid chromatography with a reverse phase C18 (120x 5-mm) column and UV detector. The level oftotal organic acids showed an increase along the ripening period, but its composition varied during the process. Initially, lactic acid accounted for 95% of the total, after 9 and 12 mo of ripening, butyric acid constituted 20 and 27% of the total, respectively. Each organic acid presented a characteristic pattern of change during ripening. Discriminant analysis classified cheeses according to their age. Stepwise regression analysis allowed estimation of the ripening time of samples according to their organic acid levels.
采用配有反相C18（120×5 mm）柱和紫外检测器的高效液相色谱法，对腌制白奶酪12个月成熟期间的9种有机酸（甲酸、丙酮酸、乳酸、乙酸、乳清酸、柠檬酸、尿酸、丙酸和丁酸）进行了分析。总有机酸水平在成熟期间呈上升趋势，但其组成在此过程中有所变化。最初，乳酸占总量的95%，成熟9个月和12个月后，丁酸分别占总量的20%和27%。每种有机酸在成熟过程中都呈现出独特的变化模式。判别分析根据奶酪的陈化时间对其进行分类。逐步回归分析可以根据样品的有机酸水平估算其成熟时间。
