The author acknowledges with great appreciation the contributions from the following persons at Dean Foods Co., Rockford. IL: Messrs. Mark Hanover, Bill Born and James Lenahan for their invaluable technical counseling and for providing the fermentation samples; also BiB Born for his assistance in preparing the illustrations; Ms. Patricia Lindstrom for typing the manuscript; Drs. John Hetrick, George Muck and Willard Corbett for reviewing the manuscript and Dr. Dan Green for his valuable comments, direction and encouragement.
A GAS CHROMATOGRAPHIC PROCEDURE FOR THE DETERMINATION OF ORGANIC ACIDS AND REDUCING SUGARS IN FERMENTING CUCUMBER JUICE
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 52–56, January 1977
How to Cite
MARSILI, R. T. (1977), A GAS CHROMATOGRAPHIC PROCEDURE FOR THE DETERMINATION OF ORGANIC ACIDS AND REDUCING SUGARS IN FERMENTING CUCUMBER JUICE. Journal of Food Science, 42: 52–56. doi: 10.1111/j.1365-2621.1977.tb01216.x
In addition, the author acknowledges the enlightening discussions with Mr. Larry Schewe. Pierce Chemical Co., Rockford, IL. Photographic reproductions of the chromatograms were generously made by Mr. Don Gagnon, Hewlett Packard, Avondale, Pa.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/13/76: revised 7/23/76: accepted 7/30/76.
A simple gas chromatographic technique was developed for the quantitative determination of organic acids and reducing sugars in fermenting cucumber juice. Acids and sugars were simultaneously chromatographed as their trimethylsilyl derivatives with no prior fractionation reqdired. A 3% OV-17 column provided resolution of acids, sugars and trimethylsilylimidazole, the silylating agent and solvent. Accurate quantitation of fructose and glucose consumption and lactic acid production were qbtained for cucumber juice samples fermented by Lactobacihs plantarum culture. The average and range of the average deviations of duplicates for all samples tested were ±0.015% and 0.001–0.045%, respectively. A study on the recovery of added acetic acid, lactic acid, glucose, and fructose was conducted with an average % redovery of 98.4% and a range of 95.2–101.1%.