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Direct determination of carboxylic acids in fruit and vegetable juices by HPLC


, : Direct determination of carboxylic acids in fruit and vegetable juices by HPLC. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene = Travaux de chimie alimentaire et d'hygiene5(1): 51-59


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Related references

Steiner, W.M.ller, E.F.ohlich, D.B.ttaglia, R., 1984: HPLC analysis of carboxylic acids as p-nitrobenzyl esters in fruit juices and wine. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene = Travaux de chimie alimentaire et d'hygiene5(1): 37-50

Cunha, S.C.; Fernandes, J.O.; Ferreira, I.M.P.L.V.O., 2002: HPLC/UV determination of organic acids in fruit juices and nectars. A reversed phase high performance liquid chromatography (HPLC) method for separation and determination of organic acids in fruit juices and nectars is presented. The method is based on the reaction of free organic acids with O-(4 nitrobenzyl)-N,N&...

Belajova, E.; Suhaj, M., 2003: Determination of organic acids in fruit juices and nectars by the HPLC method. A reversed-phase high-performance liquid chromatography for the separation and determination of ascorbic acid (AA), citric acid (CA), succinic acid (SA), and fumaric acid (FA) in fruit juices and nectars is described. The method was validated and...

Marce R.M.; Calull M.; Manchobas R.M.; Borrull F.; Rius F.X., 1990: An optimized direct method for the determination of carboxylic acids in beverages by hplc. A direct method for the simultaneous determination of tartaric, malic, lactic, acetic, citric, shikimic, fumaric and succinic acids in fruit juices and wines by isocratic reversed phase HPLC is reported. The variables (pH, ionic strength, flow and...

Hammann, U., 1990: Determination of organic acids, sugars and alcohols in wine and fruit juices with high pressure liquid chromatography (HPLC). The HPLC method uses a cation exchange column (OA-800-H-Special) at 58-62 degrees C with degassed 2.5 mM H2SO4 as carrier (0.6 ml min-1), to separate citric, tartaric, malic, succinic, lactic and acetic acids, glucose, fructose, glycerine, 2,3-but...

Eder, R.; Sinkevitsch, E.; Wendelin, S.; Barna, J., 1994: Determination of patulin in fruit juices and fruit juice concentrates by means of HPLC. A method for the determination of patulin in fruit juices and fruit juice concentrates is described. Patulin is extracted by means of ethyl acetate. Then it is washed with sodium solution and quantified by HPLC. The amount of time needed for six a...

Helser, M.A.; Hotchkiss, J.H.; Roe, D.A., 1992: Influence of fruit and vegetable juices on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans on controlled diets. Water, green pepper, pineapple, tomato, strawberry, carrot, and celery juices were made 46 mg/100 ml in ascorbic acid by the addition of distilled water or ascorbate. The ability of each juice to inhibit endogenous formation of N-nitrosoamino acid...

Loredana, L.; Diehl, H.; Socaciu, C., 2006: HPLC fingerprint of organic acids in fruit juices. The organic acid profile can be used to identify a juice or verify its purity. Typically, organic acids in fruit juices are identified and quantified by using methods such as HPLC. In this procedure, reversed phase column was used to separate and...

Rockland, L.B., 1959: Free amino acids in citrus and other fruit and vegetable juices. Disproportionately high levels of the so-called "nonessential" amino acids were found in citrus and other fruit and vegetable juices and extracts. These products were administered generally in studies designed to determine the essentiali...

Topuz, S.; Ozhan, G.; Alpertunga, B., 2005: Simultaneous determination of various pesticides in fruit juices by HPLC-DAD. A suitable method for the simultaneous determination of four fungicides (folpet, chlorothalonil, quinomethionat, tetradifon) and one herbicide (trifluralin) in fruit juices has been developed. The method involves the preconcentration of 25 g fruit...