Quantitative Determination of Lactic Acid and Succinic Acid in Foods by Gas Chromatography
Open Access
- 1 January 1969
- journal article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 52 (1) , 41-47
- https://doi.org/10.1093/jaoac/52.1.41
Abstract
Lactic and succinic acids are liberated from the sample with sulfuric and phosphotungstic acids, extracted with absolute ether, csterified with boron trifluoride-npropyl alcohol, and gas chromatographed on a diethylene glycol succinate column. Acctophenone is used as internal standard, and a dilution procedure is described for accommodating samples having high concentrations of lactic and succinic acids. Recovery data were obtained on whole egg samples with acids added in concentrations representative of decomposed eggs: up to 100 mg lactic acid and up to 60 mg succinic acid/100 g egg. Maximum absolute errors were 7.1 mg for lactic acid and 4.4 ing for succinic acid. Maximum percentage errors were 7.1 and 13.3, respectively. The method was also applied to beef, shrimp, and cottage cheese whey.Keywords
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