Abstract： This article mainly used the chromatography to detect the concentration of flavor ingredient in yogurt，which is produced in the fermentative process to carry on the eva luate the different type yogurt。Have established GC examination method,which determinate the ethanoic acid content in yogurt: GC column:PEG-20M（30m×0.32mm×0.4μm）, Temperature program condition: Initial temperature 32°C, Constant temperature 1min ，take l2°C/min temperature program，to temperature as 48°C, Maintains 1min，take 6°C/min the temperature program, to the temperature as 130°C, maintains 2min; take l0°C/min the temperature program, the final temperature as 200°C, maintains 8min。Under this condition obtains the returns-ratio is 98.22%, the relatively standard deviation is 0.901%,Regression equation Y=16.975X-201.15, Linear correlation coefficient R2=0.9946。 Also have established HPLC examination method ,which determinate the lactic acid content in the yogurt。Chromatographic column:Dalian yiliteODS2，Chromatograph condition： Flowing: Methyl alcohol —NaH2PO4,pH=2.5。Under this condition，obtain returns-ratio is 108.75%, the relatively standard deviation is 0.562%, Regression equation Y=130118X-8178.1, linear correlation coefficient R2=0.9964。 Simultaneously attempts to use GC to examine the adehyde class flavor material in the yogurt, But this kind of material content is lower than picks out lowly limits in the self-made yogurt, therefore is unable to do the further thorough research。
