A new HPLC method for simultaneously measuring chloride, sugars, organic acids and alcohols in food samples

The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual sugars and acids were estimated by means of the HPLC method. Most of these varieties belong to the group with either medium or low content of malic acid, i.e. with a medium to high β ratio. This corroborates the similarity of interspecific varieties to those of V. vinifera. The cluster analysis identified the existence of two interesting groups of varieties: the first one involved the varieties Riesling, Nativa, Marlen, and Kofranka while the other group consisted of varieties Blaufränkisch, Blauer Portugieser, and Laurot. This observation also indicates similarity between Vitis vinifera L. varieties and interspecific cultivars and demonstrates that the contents of the primary metabolites (i.e. sugars and organic acids) are also comparable.

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New Analytical Approach for the Determination of Calcium Phosphate Dibasic and Tribasic in Processed Food by Comparison of Ion Chromatography with High-Performance Liquid Chromatography

Foods ◽

10.3390/foods9030248 ◽

2020 ◽

Vol 9 (3) ◽

pp. 248 ◽

Cited By ~ 1

Author(s):

Minjung Song ◽

Juhee Park ◽

Jihyun Lee ◽

Heejae Suh ◽

Hyunjung Lee ◽

...

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Calcium Phosphate ◽

Ion Chromatography ◽

High Performance ◽

Food Additives ◽

Food Samples ◽

Hplc Method ◽

Processed Foods ◽

Phosphate Ions

An analytical method to measure solubilized orthophosphate ions (HPO42− and PO43− ) from the water-insoluble food additives calcium phosphate dibasic (DCP) and calcium phosphate tribasic (TCP) in processed foods was optimized by comparing ion chromatography (IC) coupled with DS6 conductivity detector (Cond.) and high-performance liquid chromatography (HPLC) with Evaporative light scattering detector (ELSD) methods. The ion-pairing HPLC method could analyze calcium and phosphate ions successively. However, this method exhibited low reproducibility after approximately 48 hours of measurements. The IC method was established as an effective method of measuring orthophosphate ions with high reproducibility using distilled water and KOH solution as the mobile phase with a Dionex column. Matrix-based limit of detections (LOD) and limit of quantifications (LOQ) for snacks and cereals were estimated in the range of 0.01–0.91 µg/mL and 0.21–2.74 µg/mL, respectively. In inter-day and intra-day tests, the calculated precision (%RSD) and accuracy (recovery %) ranged from 0.5% to 6.6% and 82% to 117%, respectively, in both food samples. The levels of DCP or TCP could be analyzed in various positive food samples, and the developed IC method demonstrated good applicability in the analysis of DCP and TCP in collected processed foods.

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Ion Chromatographic Determination of Organic Acids in Food Samples Using Permanent Coating Graphite Carbon Column and Mobile Phase with Benzoate

BUNSEKI KAGAKU ◽

10.2116/bunsekikagaku.54.1215 ◽

2005 ◽

Vol 54 (12) ◽

pp. 1215-1218 ◽

Cited By ~ 1

Author(s):

Kenji YOSHIKAWA ◽

Miho OKAMURA ◽

Miki INOKUCHI ◽

Akio SAKURAGAWA

Keyword(s):

Organic Acids ◽

Mobile Phase ◽

Chromatographic Determination ◽

Food Samples

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

Macedonian Journal of Chemistry and Chemical Engineering ◽

10.20450/mjcce.2016.1073 ◽

2016 ◽

Vol 35 (2) ◽

pp. 225 ◽

Cited By ~ 12

Author(s):

Violeta Ivanova-Petropulos ◽

Krste Tašev ◽

Marina Stefova

Keyword(s):

Solid Phase Extraction ◽

Organic Acids ◽

High Performance ◽

Limit Of Detection ◽

Solid Phase ◽

Hplc Method ◽

Phase Extraction ◽

Hplc Separation ◽

Limit Of Quantification

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.

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COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

CBU International Conference Proceedings ◽

10.12955/cbup.v3.637 ◽

2015 ◽

Vol 3 ◽

pp. 447-454 ◽

Cited By ~ 5

Author(s):

Liga Priecina ◽

Daina Karklina

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Acid Content ◽

High Performance ◽

Hplc Method ◽

Metabolic Process ◽

High Importance ◽

Taste And Odor ◽

Pre Treatment ◽

Organic Acid Content

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

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METHOD DEVELOPMENT AND DETERMINATION OF PROPIONIC ACID IN FOODS IN HUE CITY

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2019.1.2 ◽

2019 ◽

pp. 13-18

Author(s):

Viet Khan Nguyen ◽

Thi Hoai Nguyen

Keyword(s):

Key Words ◽

Propionic Acid ◽

Method Development ◽

Food Samples ◽

Hplc Method ◽

Optimal Process ◽

Food Preservative ◽

System Suitability ◽

Precision And Accuracy

Background: Propionic acid (PRO) is increasingly being used as a food preservative on markets, today. However, excessive use of this chemical will harm the health of consumers. Objectives: (1) To develope an HPLC method for quantification of PRO in foods and (2) To determinate PRO content in some foods in Hue city. Materials and methods: Breads, cakes, noodles in Hue city. After attaining the optimal process, the method was validated and applied to assess the content of PRO in these materials. Results: The method was validated parameters including: system suitability, specificity, linearity, precision and accuracy. Conclusions: The method development canbe aplied to determine PRO in some foods. PRO contents (using as a preservative) in all foods surveyed in Hue city were under the permitted level of PRO in foods according to Ministry of Health (Vietnam). Key words: propionic acid, food samples, HPLC, content, derivatization

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