Method development and validation for the simultaneous determination of organic and inorganic acids by capillary zone electrophoresis

• Published in: Journal of Chromatography A Vol. 765; no. 2; pp. 321 - 328
• Main Authors: Arellano, M., Andrianary, J., Dedieu, F., Couderc, F., Puig, Ph
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 28.03.1997; Elsevier
• Subjects: Analytical chemistry; Biological and medical sciences; Chemistry; Chromatographic methods and physical methods associated with chromatography; Electrolyte systems; Exact sciences and technology; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Inorganic acids; Organic acids; Other chromatographic methods; Wines and vinegars; Inorganic acids; Organic acids; Electrolyte systems; Chemical analysis; Zone electrophoresis; White wine; Foodstuff; Red wine; Fruit juice; Apple; Multicomponent analysis; Inorganic anion; Ultraviolet detector; Analysis method; Indirect method; Carboxylic acid; Simultaneous measurement; Dicarboxylic acid; Quantitative analysis
• ISSN: 0021-9673
• DOI: 10.1016/S0021-9673(96)00972-7

The separation of organic and inorganic acids was performed by capillary zone electrophoresis using indirect UV detection. Optimum conditions for the separation of 11 anions were investigated. This method was applied for the simultaneous determination of organic and inorganic anions in foods and beverage samples. The relative standard deviation (R.S.D.) for the analysis of anions was less than 1% for the migration time and 1–4% for the peak area ( n=18). The detection limits was from 0.006 to 1.072 mg/l for the 11 anions. This newly developed method is rapid, sensitive and quantitative and can be readily applied to real food and beverage samples for quantitative analysis.