Journal of Liquid ChromatographyPublication details, including instructions for authors and subscription information:ABSTRACT HPLC has been applied to the analysis of wine samples for the rapid determination of tartaric acid. Separation of carboxylic acids was performed on a LiChrosorb RP-18 column using a mixture of water, methanol and 0.05 M phosphoric acid (69:1:30) as mobile phase. Column eluates were monitored by UV absorbance at 210 nm. Tartaric, malic. lactic, acetic and tannic acids were revealed in the HPLC profile. Tartaric acid eluted as a well-resolved peak at 3.3 min. Mean recovery of known amounts of added tartrate ranges between 9 4 and 106%. The concentrations of tartaric acid in different European wines have been determined. The presence of tartaric acid can be related to the chemistry of nephrolithiasis: a high amount of this acid in the diet may be useful in preventing the recurrence of calcium oxalate stones in urine. The results of HPLC analyses appear to be interesting for the choice of a wine suitable for the diet of patients suffering from renal calculi.
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We propose a new method for classification of marine bacteria. This method uses gaschromatograms, which contain information of fatty acid percentage contents of the fresh isolate. For the interpretation of these gaschromatograms we use a surpervisioned artificial neural network. We present a preliminary study on this matter, whose first results show good convergence and classification features.
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