Determination of gallic acid in commercial brandies using high performance liquid chromatography
Fuente:
Redalyc
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2000
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1876471145695281152 |
|---|---|
| author | R. Giménez |
| author_facet | R. Giménez |
| contents | Determination of gallic acid in commercial brandies using high performance liquid chromatography R. Giménez M. Villalón H. López M. Navarro M. Olalla J.J. Quesada M.C. López C. Cabrera Química HPLC brandies gallic acid One of the components presents in oak wood is gallic acid, which brandies extract during their aging process. Inthis study, a HPLC technique for the separation and identification of gallic acid by direct injection, has been performed.Studies, which tested the accuracy of the method, showed a 99.59% recovery percentage for this acid. This technique hasbeen applied to the analysis of commercial brandies, thus revealing the existing differences in the gallic acid concentrationaccording to the aging system followed: Static or traditional and dynamic or criaderas and soleras. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430202 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol. 3 |
| format | Artículo científico |
| id | redalyc_72430202 |
| institution | Redalyc |
| language | en |
| publishDate | 2000 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Determination of gallic acid in commercial brandies using high performance liquid chromatography R. Giménez Química HPLC brandies gallic acid Determination of gallic acid in commercial brandies using high performance liquid chromatography R. Giménez M. Villalón H. López M. Navarro M. Olalla J.J. Quesada M.C. López C. Cabrera Química HPLC brandies gallic acid One of the components presents in oak wood is gallic acid, which brandies extract during their aging process. Inthis study, a HPLC technique for the separation and identification of gallic acid by direct injection, has been performed.Studies, which tested the accuracy of the method, showed a 99.59% recovery percentage for this acid. This technique hasbeen applied to the analysis of commercial brandies, thus revealing the existing differences in the gallic acid concentrationaccording to the aging system followed: Static or traditional and dynamic or criaderas and soleras. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430202 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol. 3 |
| title | Determination of gallic acid in commercial brandies using high performance liquid chromatography |
| topic | Química HPLC brandies gallic acid |
| url | https://www.redalyc.org/articulo.oa?id=72430202 |