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Analysis of Organic Acids in Blueberry Juice and its Fermented Wine by High Performance Liquid Chromatography
並列摘要
A rapid analytical method for simultaneous separation and determination of organic acids is of the essence for quality control of blueberry juice and its fermented wine. In this present study, a High Performance Liquid Chromatography (HPLC) method for separation and determination of organic acids (oxalic acid, gluconic acid, tartaric acid, formic acid, pyruvic acid, malic acid, isocitric acid, shikimic acid, lactic acid, acetic acid, citric acid, succinic acid and propionic acid) in blueberry juice and wine has been developed. The chromatographic separation was performed at 35℃ by using an ammonium hydrogen phosphate buffer (pH 2.8) as mobile phase and 0.6 mL/min as the column flow rate. A C_(18) analytical column and Ultraviolet Detection (UV) at λ=210 nm were used for all acids above. The method was validated for linearity, limit of detection, limit of quantification, accuracy and precision. The applicability of the method was demonstrated by analyzing organic acids in real samples of six species of blueberry juices and wines. The results show that species significantly affect distribution of organic acids in samples but not the kinds of organic acids between six species. Oxalic acid, gluconic acid, malic acid, shikimic acid and citric acid are detected in blueberry juice. Citric acid, which accounts for a percentage ＞75% of the whole content of organic acids, is the major acid in four kinds of tested species (Sharpblue, Misty, Anna and Bluecrop). In the other two species (Britewell and Premier), malic acid, gluconic acid and citric acid own a mean percentage of 40, 32 and 25%, respectively. After yeast fermentation and aging, several new organic acids (pyruvic acid, isocitric acid, lactic acid, acetic acid, succinic acid and propionic acid) appear in wine.
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