Quantification of organic acids in grape musts and Port wines
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| Format: | Artículo científico |
| Sprache: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| _version_ | 1876434070420848640 |
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| author | S. C. Cunha |
| author_facet | S. C. Cunha |
| contents | Quantification of organic acids in grape musts and Port wines S. C. Cunha J. O. Fernandes M.A. Faria I.M.P.L.V.O. Ferreira M. A. Ferreira Química HPLC Port wines organic acids A simple, rapid and accurate method for derivatization and quantitative HPLC analysis of organic acids, was optimised inorder to provide the determination of the most important acids found in Port wines and grape musts used for their elaboration. Themethod was based on the use of O-(4-nitrobenzyl)-N,N´-diisopropylisourea (NBDI) as derivatizing reagent. Samples were primarilytreated 15 min with a strong cation-exchange resin (Dowex 50W-X8) to free the organic acids. HPLC determination was accomplishedby using a RP-18 (3 µm) column, a mobile phase composed of water and acetonitrile (non-linear gradient) at a flow-rate of 1 mL min-1, and a UV detector set at 265 nm. Sensitive and well-resolved peaks were obtained from the main organic acids (lactic, acetic,succinic, tartaric, malic and citric acids) in less than 30 min, either with Port wines or grape musts. Benzylmalonic acid was used asinternal standard. Precision and recovery assays were performed with good results for all of 6 acids considered. The major differencesbetween grape musts and Port wines were the greater overall amounts of organic acids in the former and the higher content of lactic,acetic and succinic acids in the latter. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430403 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.4 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430403 |
| institution | Redalyc |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Quantification of organic acids in grape musts and Port wines S. C. Cunha Química HPLC Port wines organic acids Quantification of organic acids in grape musts and Port wines S. C. Cunha J. O. Fernandes M.A. Faria I.M.P.L.V.O. Ferreira M. A. Ferreira Química HPLC Port wines organic acids A simple, rapid and accurate method for derivatization and quantitative HPLC analysis of organic acids, was optimised inorder to provide the determination of the most important acids found in Port wines and grape musts used for their elaboration. Themethod was based on the use of O-(4-nitrobenzyl)-N,N´-diisopropylisourea (NBDI) as derivatizing reagent. Samples were primarilytreated 15 min with a strong cation-exchange resin (Dowex 50W-X8) to free the organic acids. HPLC determination was accomplishedby using a RP-18 (3 µm) column, a mobile phase composed of water and acetonitrile (non-linear gradient) at a flow-rate of 1 mL min-1, and a UV detector set at 265 nm. Sensitive and well-resolved peaks were obtained from the main organic acids (lactic, acetic,succinic, tartaric, malic and citric acids) in less than 30 min, either with Port wines or grape musts. Benzylmalonic acid was used asinternal standard. Precision and recovery assays were performed with good results for all of 6 acids considered. The major differencesbetween grape musts and Port wines were the greater overall amounts of organic acids in the former and the higher content of lactic,acetic and succinic acids in the latter. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430403 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.4 Vol.3 |
| title | Quantification of organic acids in grape musts and Port wines |
| topic | Química HPLC Port wines organic acids |
| url | https://www.redalyc.org/articulo.oa?id=72430403 |