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HPLC analysis of organic acids in lactic acid fermented vegetables

Hochdruck-flüssigchromatographische Analyse der organischen Säuren von milchsauren Gemüsen

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Zusammenfassung

Ein HPLC-Verfahren zur Analyse von organischen Säuren in Gemüsen nach Milchsäuregärung wird beschrieben. Eine HPX-87-Kolonne mit 0.013 m-H2SO4 als mobile Phase wurde verwendet. Die Ergebnisse der Trennung von Oxalsäure, Weinsäure, Äpfelsäure, Bernsteinsäure, Milchsäure, Ameisensäure, Essigsäure, Propionsdure und Buttersäure werden wiedergegeben. Durch Zuckerarten verursachte Störungen werden besprochen.

Summary

An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013M-H2SO4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported.

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Authors and Affiliations

  1. SIK - The Swedish Food Institute, Box 5401, S-402 29, Göteborg, Sweden

    Rolf Andersson & Bruno Hedlund

Authors
  1. Rolf Andersson
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  2. Bruno Hedlund
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Andersson, R., Hedlund, B. HPLC analysis of organic acids in lactic acid fermented vegetables. Z Lebensm Unters Forch 176, 440–443 (1983). https://doi.org/10.1007/BF01042558

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  • DOI: https://doi.org/10.1007/BF01042558

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