FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (4): 55-59.doi: 10.7506/spkx1002-6630-201404012

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An Optimized Method for the Analysis of Organic Acids in Solid-State Fermented Vinegars by High Performance Liquid Chromatography

YU Yong-jian1, DENG Xiao-yang1, LU Zhen-ming1,2, SHI Jin-song1,3, XU Zheng-hong1,2,3,*   

  1. 1. School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China; 2. Tianjin Key Laboratory for Industrial Biological
    Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences,
    Tianjin 300308, China; 3. National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
  • Received:2013-05-04 Revised:2013-12-28 Online:2014-02-25 Published:2014-03-17
  • Contact: XU Zheng-hong E-mail:zhenghxu@jiangnan.edu.cn

Abstract:

Quantitative determination of 9 organic acids in traditional Chinese vinegars by high performance liquid
chromatography (HPLC) was optimized. The procedure of HPLC analysis was carried out on a C18 column using sodium
dihydrogen phosphate as the mobile phase. The flow rate was 0.9 mL/min and the detection wavelength was 210 nm. The
HPLC analysis was completed within 14 min. The linear ranges for 9 types of organic acids were wide and the limits of
detection were 0.02–1.79 mg/L. The recovery rates were in the range of 96.02%–104.55% with relative standard deviation
(RSD) of 0.46%–3.52%. This method is sensitive, accurate, repeatable and suitable for the determination of organic acids in
traditional Chinese vinegars.

Key words: solid-state fermented vinegar, high performance liquid chromatography, organic acids

CLC Number: