Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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LI Ming-yue, ZHAO Xin, QIAN Yu, LI Jian, CHEN Lian-hong, CHEN Juan, SUO Hua-yi. Analysis of total acid composition and B vitamins in northwestern Sichuan yak yogurt by HPLC[J]. Science and Technology of Food Industry, 2016, (09): 344-348. DOI: 10.13386/j.issn1002-0306.2016.09.059
Citation: LI Ming-yue, ZHAO Xin, QIAN Yu, LI Jian, CHEN Lian-hong, CHEN Juan, SUO Hua-yi. Analysis of total acid composition and B vitamins in northwestern Sichuan yak yogurt by HPLC[J]. Science and Technology of Food Industry, 2016, (09): 344-348. DOI: 10.13386/j.issn1002-0306.2016.09.059
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Analysis of total acid composition and B vitamins in northwestern Sichuan yak yogurt by HPLC

    Abstract
  • To analyze total acid composition and B vitamins in yak yogurt from northwestern Sichuan,the HPLC was used to investigate the content of the lactic acid,acetic acid,citric acid and VB1,VB2,VB6.The results showed that yak yogurt had high lactic acid with the content of( 19.86 ± 8.64) mg / g and B vitamins compared with ordinary yogurt,particularly VB1of( 53.35 ± 16.32) μg /100 g and VB6of( 483.00 ± 293.64) μg /100 g.Organic acids and vitamins B were determinated to provide theoretical reference for nutritional value assessment and chemical indicators of yak yogurt.
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