【摘要】 目的:对炮制辅料醋中总酸和乳酸含量进行测定,建立乳酸含量的测定方法。方法:采用酸碱滴定法测定15种醋的总酸的含量,采用树脂基高效液相色谱柱对15种醋的乳酸含量进行HPLC色谱法测定。结果:测定15种醋中的总酸含量范围是35.60-55.58mg/mL,乳酸的含量范围是2.48-23.40mg/mL。其中"恒顺镇江香醋"的总酸含量最高,"山西陈世家老陈醋(三年酿)"的乳酸含量最高。结论:较以往的测乳酸前需将乳酸前处理相比较,本实验的树脂基高效液相色谱柱测定的乳酸含量的方法,重复性好,方便操作,可以作为测定乳酸含量的方法;也为优选炮制辅料醋提供了一定的参考依据。更多还原

【Abstract】 Objective: To determine the content of total acid and lactic acid,and to establish a method for the determination of lactic acid. Methods: By acid-base titration to determine total acid’s content of 15 kinds of vinegar. With resin-based HPLC columns,to determine lactic acid’s content of 15 kinds of vinegar. ResμLts: The total acid content were ranged from 35. 60 mg / mL to 55. 58 mg /mL. The lactic acid content were ranged from 2. 48 mg / mL to 23. 40 mg / mL. The aromatic vinegar made in Jiangsu Zhenjiang has the highest content of total acid,the mature vinegar made in Shanxi( fermented for three years) has the highest content of lactic acid. Conclusion: The method by resin-based HPLC columns is to determination the content of lactic acid,and it is reproducible. This method can be used to determination the content of lactic acid. And it provides some reference for preferred adjuvant vinegar.更多还原