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

H. Zhang, F. Zhou, B. Ji, M.J.R. Nout, Q. Fang, Z. Zhang

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)

Abstract

An efficient 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 buffer 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 coefficients of 0.9995¿0.9999. The metabolism of organic acids in cider, and the effect 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.
Original languageEnglish
Pages (from-to)1183-1190
JournalEuropean Food Research and Technology
Volume227
Issue number4
DOIs
Publication statusPublished - 2008

Keywords

  • ion chromatography
  • inhibition
  • wine

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