Modification of Determination of Organic Acids in Foods by High Performance Liquid Chromatography

Abstract

A liquid chromatographic method was established for the determination of citric, tartaric, gluconic, malic, succinic, lactic, fumaric, acetic, adipic and propionic acids in foods. A sample was homogenized in water. The homogenate was adjusted pH 9~10 then warmed for 15 min at 80°C. After filtration, the extracted solution was poured onto a column of DEAE-Sephadex previously treated with 0.5 N boric acid. The column was washed with water. The organic acids were eluted with 0.1% methyl red in ethanol-0.1 N hydrochloric acid (0.1:500). The red portion of eluate was collected. The eluate was concentrated after neutralization with 10% sodium carbonate solution, if necessary. The organic acids in the eluate were separated on a Shodex lonpak KC811 column at 55°C. Recoveries were 87.5~102% and coefficients of variation were 1.74~4.73%. This method was applied to determination of the organic acids in foods. © 1988, Japanese Society for Food Hygiene and Safety. All rights reserved.