Lactic, acetic, tartaric, malic, succinic and citric acids in wine samples were determined as phenacyl esters. The sample was buffered at pH 6.8, mixed with a solution of phenacyl bromide and a crown ether in acetone, and heated at 100°C for 40 min. An aliquot of the reaction mixture was subjected to reverse-phase high-performance liquid chromatography. Recoveries of the six acids were higher than 95%. The specificity of this assay was good as assessed by quantifying wine acids with other chromatographic techniques. The within-run coefficient of variation ranged from 1.7% for acetic acid to 3.1% for citric acid. When compared with a similar, recently reported assay, our assay gave more reliable results, especially for citric acid.
Improved high-performance liquid chromatographic assay for determining organic acids in wines / Caccamo, F.; Carfagnini, G.; DI CORCIA, Antonio; Samperi, Roberto. - In: JOURNAL OF CHROMATOGRAPHY. - ISSN 0021-9673. - STAMPA. - 362:1(1986), pp. 47-53. [10.1016/S0021-9673(01)86949-1]
Improved high-performance liquid chromatographic assay for determining organic acids in wines
DI CORCIA, Antonio;SAMPERI, Roberto
1986
Abstract
Lactic, acetic, tartaric, malic, succinic and citric acids in wine samples were determined as phenacyl esters. The sample was buffered at pH 6.8, mixed with a solution of phenacyl bromide and a crown ether in acetone, and heated at 100°C for 40 min. An aliquot of the reaction mixture was subjected to reverse-phase high-performance liquid chromatography. Recoveries of the six acids were higher than 95%. The specificity of this assay was good as assessed by quantifying wine acids with other chromatographic techniques. The within-run coefficient of variation ranged from 1.7% for acetic acid to 3.1% for citric acid. When compared with a similar, recently reported assay, our assay gave more reliable results, especially for citric acid.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
