Abstract:

Eight organic acids (tartaric, malic, citric, succinic, lactic, acetic, fumarate and oxalic acids) in grape wine were directly determined by using capillary zone electrophoresis, and some important parameters including the types and concentrations of the running buffer, pH, surfactant, working voltage and working temperature were also systematically investigated. The linear range is wide, all of the correlation coefficients (r) are between 0.9990 and 0.9998, the relative standard deviation of migration time and peak area are 0.68% to 1.02% and 3.68% to 5.41% respectively, and the recovery ranges from 91.9% to 116.9%. The method is simple, rapid and accurate, and can quickly control winemaking process and detect wine quality.

Key words: capillary zone electrophoresis, grape wine, organic acid