Study About HPLC Method Elaboration and Validation for Acid Lactic Assay in Grape Juice Fermentation Process

被引：1
|
作者：
Bota, Sanda Rodica [1 ]
Cozma, Alina Claudia [1 ]
Caraban, Alina Maria [1 ]
机构：
[1] Univ Oradea, Fac Sci, Chem Dept, 1 Univ Str, Oradea 410087, Romania
来源：
REVISTA DE CHIMIE | 2019年 / 70卷 / 11期
关键词：
Lactic acid; HPLC; grape juice; ORGANIC-ACIDS;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
In the present study, a simple and fast HPLC procedure has been developed for determination of a wide range of lactic acid concentrations. During the lactic acid analysis, the analytic column,YMC-Pack ODS AQ, was operating at 20 degrees C. The mobile phase, 0.03% H3PO4:acetonitrile (88:12), was delivered isocratic, at a flow rate of 0.5 mL/min, in a 25 min run. The method was validate. The method could successfully used to quantify lactic acid in grape juice during fermentation.
引用
收藏
页码：3991 / 3993
页数：3
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