Use of ion chromatography for the measurement of organic acids in fruit juices

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

“…Recoveries were adequate. We conclude that this method has a high selectivity and reproducibility, and that its baseline does not drift, in contrast to ion chromatography and the traditional UV detection method [14]; this is helpful in the accurate and simultaneous quantiWcation of organic acids.…”

“…At present, organic acids are measured using enzymatic methods or liquid chromatography, ion chromatography, while some volatile organic acids such as acetic, propionic, and butyric acids are measured by GC [4,[9][10][11][12][13][14]. Enzymatic analyses, however, require speciWc kits for each individual organic acid; they are rather time-consuming and costly.…”

A review of the analytical methods to determine organic acids in grape juices and wines

“…This system was evaluated by Kupina et al (1991) for the separation and quantification of major organic acids in grape juice and wine without prior sample clean-up by using a Dionex OmniPac PAX-500 column. Saccani et al (1995) also developed a gradient ion chromatographic method that allows the separation of organic anions on Dionex OMNI PAC PAX-500 column by NaOH gradient elution and conductometric detection. They analyzed more than 500 samples of fruit juices.…”

Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography

“…Several methods have been published for sugars and/or organic acids determination in foods such as cheese (Mullin and Emmons, 1997;Zeppa et al, 2001), tomatoes (Velterop and Vos, 2001), green beans (Vazquez Oderiz et al, 1994), ground coffee (Rogers et al, 1999), fruits such as apricots (Bartolozzi et al, 1997), apples and pears (Drake and Eisele, 1999), kiwi (Walton and De Jong, 1990;Castaldo et al, 1982), prickly pears (El Kossori et al, 1998), blackberry, blackcurrant, babaco, passion fruit (Romero Rodriguez et al, 1992), fruit juices (Saccani et al, 1995;Hong and Wrolstad, 1986;Lee and Wrolstad, 1998), musts and wines (Auguste and Bertrand, 1980;Callul et al, 1992;Castellari et al, 2000).…”