Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12188/16149
Title: HPLC method validation and application for organic acid analysis in wine after solid-phase extraction
Authors: Ivanova-Petropulos, Violeta
Tašev, Krste
Stefova, Marina 
Issue Date: 27-Dec-2016
Publisher: Society of Chemists and Technologists of Macedonia
Journal: Macedonian Journal of Chemistry and Chemical Engineering
Abstract: <jats:p><p>A solid-phase extraction method followed by reverse phase high-performance liquid chromatography (RP-HPLC) was optimized and validated for the quantitative determination of tartaric, malic, shikimic, lactic, citric and succinic acids in wine. Solid-phase extraction was carried out with C18 cartridges and extraction recoveries for all acids ranging from 98.3 to 103% were obtained. HPLC separation was performed with isocratic elution on a LiChrosorb RP-18 column (250 × 4.6 mm I.D., 5 µm) protected with the appropriate guard column. The mobile phase was a 5 mM solution of H<sub>3</sub>PO<sub>4</sub> with pH 2.1 at a flow rate of 1 ml/min. Detection of the organic acids was performed at 210 nm. The developed method was validated by checking its linearity, limit of detection (LOD), limit of quantification (LOQ), precision and recovery. The method was applied to the analysis of organic acids in Macedonian red and white wines.</p></jats:p>
URI: http://hdl.handle.net/20.500.12188/16149
DOI: 10.20450/mjcce.2016.1073
Appears in Collections:Faculty of Natural Sciences and Mathematics: Journal Articles

Files in This Item:
File Description SizeFormat 
XIII_2122.pdfK. Tašev, M. Stefova, V. Ivanova-Petropulos, HPLC method validation and application for organic acid analysis in wine after solid-phase extraction, Macedonian Journal of Chemistry and Chemical Engineering, 35, (2), 225–233 (2016).601.56 kBAdobe PDFView/Open
Show full item record

Page view(s)

17
checked on Jun 29, 2022

Download(s)

2
checked on Jun 29, 2022

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.