Simultaneous Analysis of Volatile and Nonvolatile Organic Acids by Gas Chromatography

Yamashita, Ichiji; Tamura, Taro

doi:10.3136/nskkk1962.20.22

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

1973

DOI: 10.3136/nskkk1962.20.22

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Simultaneous Analysis of Volatile and Nonvolatile Organic Acids by Gas Chromatography

Ichiji Yamashita

Taro Tamura

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“…The conventional methods recently used for the quantification of L-tartrate in foodstuffs are gas chromatography (GC) 3,4 and high-performance liquid chromatography (HPLC). 5,6 However, GC requires a complicated derivatization procedure based on butylesterification or trimethylsilanization.…”

mentioning

confidence: 99%

Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection

Tsukatani

Matsumoto

2000

ANAL. SCI.

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Food is a complex mixture of many compounds, the concentrations of which are always changing. Therefore, a rapid and selective quantification of food components without changing its composition is very important in the production and quality control of food. Because organic acids make important contributions to the characteristics of wine, the quality control of wines requires precise quantification of individual organic acids during fermentation and aging. The main organic acids in wine are L-tartrate, L-malate, and L-lactate. L-Tartrate has a large effect on the color, taste and stability of the product. 1,2 L-Tartrate undergoes degradation by lactic bacteria, such as Lactobacillus brevis, to lactate and acetate. It is necessary to know the content of L-tartrate in wine to establish the quality of wine.

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mentioning

confidence: 99%

Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection

Tsukatani

Matsumoto

2000

ANAL. SCI.

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Amperometric flow‐injection determination of citric acid in food using free citrate lyase and co‐immobilized oxalacetate decarboxylase and pyruvate oxidase

1995

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A flow-injection analytical system for the determination of citrate in food has been developed. Citrate lyase, oxalacetate decarboxylase, and pyruvate oxidase were used, and the latter two enzymes were co-immobilized. Hydrogen peroxide, which was produced by three enzyme reactions, was monitored amperometrically with a platinum electrode. The carrier solution used was 0.1 M phosphate buffer (pH 7.0) containing lOmM MgC12, 80pM thiamine pyrophosphate (TPP), and 10pM flavine adenine dinucleotide (FAD). The detection limit was 0.02mM, and the range of determination was 0.lLl.OmM. The relative standard deviation was 1.23% for 10 successive determinations at the 0.5 mM level. The determination frequency was about 15 tests per hour. The present system was applied to the determination of citrate in several fruits. The results showed good agreement with those obtained using a conventional method (F-kit method).

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Simultaneous Analysis of Volatile and Nonvolatile Organic Acids by Gas Chromatography

Cited by 2 publications

References 0 publications

Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection

Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection

Amperometric flow‐injection determination of citric acid in food using free citrate lyase and co‐immobilized oxalacetate decarboxylase and pyruvate oxidase

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