Ion-exclusion chromatographic determination of organic acids in vinegars

被引：60
作者：
Morales, ML
Gonzalez, AG
Troncoso, AM
机构：
[1] Univ Sevilla, Fac Farm, Area Nutr & Bromatol, E-41012 Seville, Spain
[2] Univ Seville, Fac Quim, Dept Quim Analit, E-41012 Seville, Spain
来源：
JOURNAL OF CHROMATOGRAPHY A | 1998年 / 822卷 / 01期
关键词：
vinegars; food analysis; organic acids;
D O I：
10.1016/S0021-9673(98)00572-X
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
A new ion-exclusion HPLC procedure for the determination of organic acids in vinegars under isocratic elution was developed. Optimum experimental conditions for pH of the eluent, column temperature and mobile phase flow-rate were estimated from a factorial design. The method was successfully validated and enables the reliable separation of major organic acids in wine vinegars (i.e. tartaric, citric, malic, lactic and acetic acid) in about 25 min. It was applied to the analysis of different vinegar samples. (C) 1998 Elsevier Science B.V. All rights reserved.
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页码：45 / 51
页数：7
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