Abstract
An ion-exclusion liquid chromatography with mobile phase 0.005 mol L−1 H2SO4 and step flow rate gradient (0.2 mL min−1 in the first 40 min and 0.5 mL min−1 from 41 to 60 min) was used to determine 20 organic acids simultaneously at 17 °C within 51 min. The peak resolutions (Rs) were 0.45∼3.02 and separation factors (α) were all higher than 1. Impurities in fruit vinegar executed with direct injection or C18 cartridge clean-up for analysis would influence the glutaric and oxalic acid measurement; however, SAX cartridge extraction could reduce the interferences (organic acid recoveries were 93.93∼99.98%). Acetic, ascorbic, citric, malic, and malonic acids were the major organic acids in fruit vinegars (apple, apple sparkling, plum, cranberry, and grape).
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Acknowledgments
All fruit vinegar samples were kindly provided by Pai Chia Chen Brewery & Foods Co., Ltd., Chiayi County, Taiwan, to whom we are deeply appreciative. This work was supported by the Chun Shan Medical University, Taichung, Taiwan (project no. CSMU 97-OM-A-062).
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Lin, JT., Liu, SC., Shen, YC. et al. Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography. Food Anal. Methods 4, 531–539 (2011). https://doi.org/10.1007/s12161-011-9204-6
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DOI: https://doi.org/10.1007/s12161-011-9204-6