Rapid Determination of Nonaromatic Organic Acids in Honey by Capillary Zone Electrophoresis with Direct Ultraviolet Detection

Abstract

A rapid capillary zone electrophoresis (CZE) method with direct ultraviolet (UV) detection has been set up and developed to determine the most important nonaromatic organic acids in honey with a really simple treatment of the sample. The determination of oxalic, formic, malic, succinic, pyruvic, acetic, lactic, citric, and gluconic acids has been carried out in 4 min. The electrolyte composition was phosphate as the carrier buffer (7.5 mM NaH(2)PO(4) and 2.5 mM Na(2)HPO(4)), 2.5 mM tetradecyltrimethylammonium hydroxide (TTAOH) as electroosmotic flow modifier, and 0.24 mM CaCl(2) as selectivity modifier, with the pH adjusted at 6.40 constant value. The running voltage was -25 kV at a thermostated temperature of 25 degrees C. The injections were performed in hydrodynamic mode (30 s), and the detection mode was UV direct at 185 nm. Validation parameters of the method as detection and quantification limits, linearity, precision (repeatability and reproducibility), and recovery were also studied. The advantages related to the technique such as simplicity, short analysis times, and low consumption of chemicals as well as the good validation parameters obtained for this method permit it to be considered as adequate for routine analysis in honey.

On‐line chemical generation of tris(2,2′‐bipyridyl)ruthenium(III) and its application in CE with chemiluminescence detection

“…Table 2 summarized the analytical results of oxalic acid and pyruvate contents in the five honey samples, as mean, SD and RSD parameters. The values found were within the described ranges of the previous literature [41]. It is noticeable that pyruvate was found in all of the five honey samples here, but only one of the ten samples in the literature.…”

Detection and identification of Lactobacillus bacteria found in the honey stomach of the giant honeybee Apis dorsata

“…The presence of 50% to 80% water content in collected nectars facilitates the fermentation of honey by yeasts, and it is believed that L. kunkeei prevent the growth of yeasts and their spoilage-related effects on honey (Olofsson and Vasquez 2008;Snowdon and Cliver 1996). The presence of other LAB which may have a similar function, may contribute to the flavor, aroma, and texture of honey because these characteristics are due, in part, to the LAB metabolites (Olofsson and Vasquez 2008;Mato et al 2006;Steinkraus 1995 The isolates of Naser Mardan-1 corresponded to L. vermiforme with only 73% homology, so they could also represent a new taxon. This is the first time that L. vermiforme has been reported in the honey stomach.…”

Quality control of herbal medicines by capillary electrophoresis: Potential, requirements and applications

“…There are numerous other reports for the analysis of short chain organic acid (e.g. tartaric, malic and citric acid) in food items such as wine [97][98][99][100][101], juices [102,103] or honey [104] by CE. Yet, others related to herbal medicines are scarce (Table 4).…”