Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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D(-)- and L(+)-Lactic Acids Contents of Commercial Yogurts

시판 요구르트 중의 D(-)- 및 L(+)-락트산 함량

  • Park, In-Duck (Department of Food and Nutrition, Chonnam National University) ;
  • Hong, Youn-Ho (Department of Food and Nutrition, Chonnam National University)
  • 박인덕 (전남대학교 식품영양학과) ;
  • 홍윤호 (전남대학교 식품영양학과)
  • Published : 1991.08.01
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Abstract

The ranges of D(-)- and L(+)-lactic acids contents in commercial liquid yogurt were $6.1{\sim}535.8mg/100ml\;and\;70.0{\sim}664.6mg/100ml$, respectively. The ratio of L(+)-lactic acid to D(-)-lactic acid was $0.2{\sim}109.0$. The ranges of D(-)- and L(+)-lactic acids contents in commercial semi-solid yogurt were $10.1{\sim}418.3mg/100g\;and\;515.8{\sim}792.1mg/100g$ respectively. The ratio of L(+)-lactic acid to D(-)-lactic acid was $1.2{\sim}78.4$.

시판되고 있는 액상 요구르트 100 ml 중 D(-)-락트산 함량은 $6.1{\sim}535.8mg$, L(+)-락트산 함량은 $70.0{\sim}664.6mg$ 그리고 D(-)-락트산에 대한 L(+)-락트산의 함량비는 $0.2{\sim}109.0$이었다. 호상 요구르트 100g 중의 D(-)-락트산 함량은 $10.1{\sim}418.3mg$, L(+)-락트산 함량은$515.8{\sim}792.1mg$ 그리고 D(-)-락트산에 대한 L(+)-락트산의 함량비는 $1.2{\sim}78.4$였다.

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