乳酸酸菜保质期内乳酸含量的变化与分析_吴国峰.pdf

12 　　　　　　　　　　　　　　　 No.12 CHINACONDIMENT 2002 12 Dec.2002 :1000-9973(2002)12-0015-02 ＊ 吴国峰,李盛贤,赵辉,马驰,贾树彪 ( , 　150080) :乳酸酸菜在保质期内乳酸含量的稳定性是乳酸酸菜的重要指标, 本文测定了大庆思源牌乳酸 酸菜乳酸含量的变化情 。测定结果表明, 发酵法生产的乳酸酸菜,在真空保存的条件下,乳酸的 含量是稳定的,为乳酸酸菜的质量标准建立了研究基础。 :乳酸酸菜;乳酸含量;测定 :TS255.54　　　:A Variat ions and analysis of lactate content in quality quaranteed period of lactate Chinese sauerkraut WU Guo-feng,LI Sheng-xian,ZHAO Hui,MA hi,JIA Shu-biao (Life science college of Heilongjiang University,Harbin 150080, hina) Abstract :Stable content of lactic acid in lactate hinese sauerkraut is an important quality indicator in its quality quaranteed period.Variations of the content of lactic acid in lactate hinese sauerkraut of Daqing Siyuan brand were determined.The result indicated that the content of lactic acidwas steady in lactate hinese sauerkraut produced and reserved by fermentation and in vacuum condition.The research basis was created for the quality standard of lactate hinese sauerkraut. Key words:lactate hinese sauerkraut;content of lactic acid;determination 　　L-JHD-10 , 3 ( 10m 、6t) ,。 、 1　酸菜中乳酸含量测定方法 , L- (Lacbobacillus maltauomicns, ATCC ), : L -。、 , NaOH , 、、; R OOH+NaOH=R OONa+H O 2 (Nisin ), , :5%, 0.1mol/L NaOH 。:20℃, 。 10, 4 。 　　:25g, 250mL , 150mL , , 。