Rapid liquid chromatography–ultraviolet determination of organic acids and phenolic compounds in red wine and must

Kerem, Zohar; Bravdo, B.; Shoseyov, Oded; Tugendhaft, Yizhar

doi:10.1016/j.chroma.2004.08.105

Cited by 90 publications

(61 citation statements)

References 17 publications

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“…Many analytical methods have been developed for determination of organic acids in the alcoholic beverage such as gas chromatography (Voica et al 2013;Yang and Choong 2001) liquid chromatography techniques (Kotani et al 2004;Kerem et al 2004) or electrophoretic methods (Peres et al 2009;Esteves et al 2004). Isotahophoresis (ITP) method can be useful and cheap and an alternative tool, which allows to separate and determine short-chain organic acid in mead.…”

Section: Introductionmentioning

confidence: 99%

Simple Method for Determination of Short-Chain Organic Acid in Mead

Dobrowolska−Iwanek

2015

Food Anal. Methods

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Organic acids present in mead influence its fermentation rate during the production process, its stability and microbiological purity as well as organoleptic properties of the final product. The objective of this work was to validate an analytical method for determination of eight main organic acids in mead using the isotahophoresis with conductivity detection. All the validation parameters indicate high reliability of the method. The recovery rates of all analytes were between 96 and 101 %. The precision was equal or less than 2.5 %. The isotachophoretic system showed also high sensibility due to low limits of detection and quantification. For all investigated organic acids, limit of detection (LOD) ranged from 0.7 to 4.7 mg L −1 and limit of quantification (LOQ) values ranged between 2.2 and 14.2 mg L −1.

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Section: Introductionmentioning

confidence: 99%

Simple Method for Determination of Short-Chain Organic Acid in Mead

Dobrowolska−Iwanek

2015

Food Anal. Methods

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“…At present, organic acids are measured using enzymatic methods or liquid chromatography, ion chromatography, while some volatile organic acids such as acetic, propionic, and butyric acids are measured by GC [4,[9][10][11][12][13][14]. Enzymatic analyses, however, require speciWc kits for each individual organic acid; they are rather time-consuming and costly.…”

Section: Introductionmentioning

confidence: 99%

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Hong

Zhou

et al. 2008

Eur Food Res Technol

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An eYcient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic and succinic acids, and a post-column buVer solution [5 mmol/L p-toluensulfonic acid (p-TSA) + 20 mmol/L bis (2-hydroxyethyl) iminotris (hydroxymethyl) methane (bis-tris) + 100 mol/L sodium ethylenediaminetetraacetic (EDTA-2Na)] was used to improve the sensitivity of detection. The average spiked recoveries for the ten organic acids ranged from 82.9 to 127.9% with relative standard deviations of 1.44-4.71%. The linear ranges of determination were from 15 to 1,000 mg/L with correlation coeYcients of 0.9995-0.9999. The metabolism of organic acids in cider, and the eVect of nutrients including diammonium phosphate (DAP), thiamine, biotin, niacinamide and pantothenic acid on their metabolism, were studied using this method of analysis. We found that before cider brewing, additions of 200 mg/L DAP and 0.3 mg/L thiamine to apple juice concentrate results in a high quality cider.

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“…The analysis of free phenolic acids in wines has been extensively studied by liquid chromatographic methods [4][5][6][7][8][9][10][11][12][13][14][15][16]. Diode array detection has been extensively used for the development of liquid chromatography methods [5,8,9,10,12,14,15], whereas fluorimetric [6,11] and mass spectrometry [4,16] detection system has been used to a lesser extent. Most fluorimetric methods proposed have lower detection limits than photometric methods, but these methods have not been widely used in practice because the species that can be detected are limited [6,11].…”

Section: Introductionmentioning

confidence: 99%

The determination of salicylic acid in wines using a ligand-exchange reaction

Pavlović¹,

Mitić²,

Tošić³

et al. 2014

Savr tehnol

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The analytical method based on a ligand-exchange reaction is proposed for the determination of salicylic acid (SA) in wines. The reaction was followed spectrophotometrically by monitoring the rate of appearance of the manganese(II)-salicylate complex in alkaline medium at 370 nm. The initial-rate method is adopted for constructing the calibration curve, which was found to be linear over the concentration range of 0.69-4.14 µg mL -1 . The optimized conditions yielded a theoretical detection limit of 0.11 µg mL -1 based on the 3-3S0 criterion and quantification limit of 0.33 µg mL -1 based on the 10S0 criterion. The results obtained by the proposed method were compared with those obtained by HPLC using UV-DAD detection and showed a good agreement.

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Rapid liquid chromatography–ultraviolet determination of organic acids and phenolic compounds in red wine and must

Cited by 90 publications

References 17 publications

Simple Method for Determination of Short-Chain Organic Acid in Mead

Simple Method for Determination of Short-Chain Organic Acid in Mead

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

The determination of salicylic acid in wines using a ligand-exchange reaction

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