Development and Application of HPLC/Post-Column Method for Analysis of Low Molecular Weight Organic Acids in Beers, Wines and Fruit Juices

Volume 1 - Issue 4

Joon-Kwan Moon¹, Kyu-Won Hwang¹, Hoon Choi², Woo Suk Bang³ and Takayuki Shibamoto⁴*

Received: October 05, 2018;   Published: December 13, 2018

DOI: 10.32474/SJFN.2018.01.000119

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Abstract

A post-column reaction method, which involves use of the pH indicator BTB, was developed and applied to the analysis of low molecular weight organic acids in commercial beers, wines, and fruit juices. Organic acids identified in these beverages were formic, acetic, citric, pyruvic, tartaric, malic, succinic, lactic, and pyroglutamic. Amounts of total acids in samples ranged from 980.4 mg/L to 513.5 mg/L in beers, from 7,502.3 mg/L to 5,573.3 mg/L in wines, and from 11,162.8 mg/L (orange) to 2,995.8 mg/L (mango) in fruit juices. Citric acid was found in the greatest amount-ranging from 286.7 ± 4.5 mg mg/L to 139.0 ± 5.3 mg mg/L in beers. The greatest level of malic acid was in a wine with 4,248.4 mg/L. The method developed is applicable to determine amounts of organic acids, formic and acetic acids, in beverages quickly and accurately.

Keywords: Organic acids analysis; HPLC/post-column; Beers; Fruit juices; Wines

Abstract| Introduction| Materials and Methods| Results and Discussion| Conclusion| References|