Rapid method for the determination of organic acids in wine by capillary electrophoresis with indirect UV detection

Peres, Renato Garcia; Moraes, Edgar P.; Micke, Gustavo Amadeu; Tonin, Fernando Gustavo; Tavares, Marina Franco Maggi; Rodriguez–Amaya, Délia B.

doi:10.1016/j.foodcont.2008.08.004

Cited by 68 publications

(46 citation statements)

References 19 publications

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“…Furthermore, the acid contents were high enough to ensure an appropriate acidity of wines, which is necessary for their chemical and microbiological stability, and especially important for the sensorial characteristics and aging of wines. The obtained results for the organic acids in Macedonian wines were similar to those of previous studies published for Slovenian and Greek white and red wines [5,8,14], as well as for Port wines [15] and Brazilian wines [16].…”

Section: Application To Wine Sample Analysissupporting

confidence: 90%

HPLC method validation and application for organic acid analysis in wine after solid-phase extraction

Ivanova-Petropulos

Tašev

Стефова

2016

Maced. J. Chem. Chem. Eng.

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A solid-phase extraction method followed by reverse phase high-performance liquid chromatography (RP-HPLC) was optimized and validated for the quantitative determination of tartaric, malic, shikimic, lactic, citric and succinic acids in wine. Solid-phase extraction was carried out with C18 cartridges and extraction recoveries for all acids ranging from 98.3 to 103% were obtained. HPLC separation was performed with isocratic elution on a LiChrosorb RP-18 column (250 × 4.6 mm I.D., 5 µm) protected with the appropriate guard column. The mobile phase was a 5 mM solution of H3PO4 with pH 2.1 at a flow rate of 1 ml/min. Detection of the organic acids was performed at 210 nm. The developed method was validated by checking its linearity, limit of detection (LOD), limit of quantification (LOQ), precision and recovery. The method was applied to the analysis of organic acids in Macedonian red and white wines.Keywords: wine; organic acids; separation; HPLC; validation ВАЛИДАЦИЈА И ПРИМЕНА НА HPLC ЗА АНАЛИЗА НА ОРГАНСКИ КИСЕЛИНИ ВО ВИНО ПО ЦВРСТО-ФАЗНА ЕКСТРАКЦИЈАОптимизиран и валидиран е метод за квантитативна анализа на винска, јаболкова, шикимска, млечна, лимонска и килибарна киселина во вино со цврсто-фазна екстракција следена со реверзно-фазна високо ефикасна течна хроматографија (RP-HPLC). Цврсто-фазната екстракција е изведена со колони C18 и добиениот аналитички принос за сите киселини се движи од 98,3 до 103%. Разделувањето со HPLC е извршено со изократско елуирање на LiChrosorb-ова колона RP-18 (250 × 4,6 mm I.D., 5 µm) користејќи соодветна претколона. Мобилната фаза којашто е употребена за елуирање е раствор од H3PO4 со концентрација 5 mM и pH 2,1 при проток од 1 ml/min. Детекцијата на органските киселини е извршена со следење на апсорбанцата на 210 nm. Развиениот метод е валидиран со проверка на неговата линеарност, осетливост, граница на детекција (LOD), граница на квантификација (LOQ), аналитички принос и прецизност. Методот потоа е применет за анализа на органски киселини во македонски црвени и бели вина.

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Section: Application To Wine Sample Analysissupporting

confidence: 90%

HPLC method validation and application for organic acid analysis in wine after solid-phase extraction

Ivanova-Petropulos

Tašev

Стефова

2016

Maced. J. Chem. Chem. Eng.

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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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“…The quantified results are compiled in Table 3. Similar carboxylate contents in various wine samples have been analysed with CE by several research groups (Castiñeira et al, 2002;Peres et al, 2009). Typically, tartaric, malic, citric, succinic, acetic, and lactic acids as the organic acids have been analysed in wine.…”

Section: Quantitative Results Of Wine Samplesmentioning

confidence: 99%

Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines

Rovio

Sirén

2011

Food Chemistry

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Rapid method for the determination of organic acids in wine by capillary electrophoresis with indirect UV detection

Cited by 68 publications

References 19 publications

HPLC method validation and application for organic acid analysis in wine after solid-phase extraction

HPLC method validation and application for organic acid analysis in wine after solid-phase extraction

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

Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines

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