Use of ionic chromatography in determining the contamination of apple juice by lactic acid.
High-performance anion exchange chromatography (HPAEC) with conductometric detection was used for the determination of the lactic acid content of apple juice subjected to fermentation with the strains of Lactobacillus brevis and Lactobacillus plantarum, obtained from a collection, at 20 and 30 degrees C. At the same time, lactate content was determined by means of enzymatic tests and biosensors. Lactic acid concentrations determined by the chromatographic method are similar to those obtained during analysis by enzymatic tests. However, acid concentrations determined by means of biosensors substantially diverge from these results.
Wojtczak
M
M
Institute of Chemical Technology of Food, Technical University of Lodz, Stefanowskiego 4/10, PL-90-924 Lodz, Poland. maciej.wojtczak@plodz.pl
Antczak
A
A
Przybyt
M
M
D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D015374:Biosensing Techniques; D002852:Chromatography, Ion Exchange / Q000379:methods; D005285:Fermentation; D005506:Food Contamination; D019344:Lactic Acid / Q000032:analysis*; D007778:Lactobacillus / Q000378:metabolism; D027845:Malus; D013237:Stereoisomerism
D019344:Lactic Acid