Abstract: A simple HPLC method was developed to determine organic acids (oxalic, tartaric, malic, isocitric, shikimic, lactic, acetic, citric and succinic acids) in blueberry juice and wine. The HPLC separation was achieved on C18 column (4.6 mm× 250 mm, 5 μm) at room temperature. The mobile phase (pH 2.0) was 4% NH4H2PO4 at a flow rate of 1 mL/min. The detection wavelength was set as 210 nm. The average recovery rate of this method was 99.52% with RSD of 0.019%. 

Key words: HPLC, blueberry juice, blueberry wine, organic acid