Separation And Analysis Of Five Kinds Of Organic Acids In Pickles By High-performance Liquid Chromatography

Pickle is used by fresh vegetables with long-term storage, as well as providing a pleasant flavor. The flavor of pickles is jointly determined by a number of organic acids. The lactic acid can be produced from fresh vegetables, the pickle fermentation process and food additive. Pickle contains oxalic acid, acetic acid, lactic acid, citric acid, tartaric acid and other organic acids. Such organic acids can only be absorbed by the body up to a certain limit, as the excessive intake of organic acids can be harmful. Determination of the organic acid composition and content is thus very important for the inspection and quality control of pickles. The most popular method for identifying the organic acid content of a material is high performance liquid chromatography (HPLC). So far there have been few attempts to apply the HPLC method to determine the organic acid content in pickles. This paper describes a fast method for determining the content of organic acids such as oxalic acid, acetic acid, lactic acid, citric acid and tartaric acid by HPLC. The main points of the research project are as follows:1. Of oxalic acid, tartaric acid, lactic acid, acetic acid and citric acid in five different organic acids mixture standard samples analyzed elution behavior was investigated. On the detection wavelength, mobile phase and flow rates optimized, high performance liquid chromatography to determine the best chromatographic separation of these organic acids operating conditions. All the components out of time is not more than4minutes. 2. Of oxalic acid, tartaric acid, lactic acid, acetic acid and citric acid in pickled mustard, pickled small pepper and pickled beans solution, organic acids in high-performance liquid chromatography were each analyzed in reproducibility and recovery respectively. Relative standard deviation is from2.2%to5.8%, indicating good reproducibility. Analysis of organic acids in the five recoveries is from92%to101.2%, indicating that the established method of high degree of accuracy.3. With established manufactures to analyze the three pickled mustard, pickled small pepper and pickled beans juice in oxalic acid, oxalic acid, tartaric acid, lactic acid, acetic acid and citric acid in five different organic acids. Found in their respective different, to form their own flavor. Various types of pickles in five kinds of organic acid content (g/L) are distributed as follows:In pickled mustard, oxalic acid is6.400-11.619, tartaric acid is1.829-5.077, lactic acid is16.807-24.052, acetic acid is1.913-5.801, and citric acid is1.580-4.803.In pickled small pepper, oxalic acid is0.407-1.000, tartaric acid is1.170-2.890, lactic acid is6.502-16.331, acetic acid is4.181-8.052, and citric acid is1.659-4.785.In pickled beans, oxalic acid is0.131-6.631, tartaric acid is3.410-5.383, lactic acid is8.690-20.765, acetic acid is5.104-7.826, and citric acid is0.811-2.678.