Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids

doi:10.13386/j.issn1002-0306.2013.04.056

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids[J]. Science and Technology of Food Industry, 2013, (04): 198-200. DOI: 10.13386/j.issn1002-0306.2013.04.056

Citation:

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids[J]. Science and Technology of Food Industry, 2013, (04): 198-200. DOI: 10.13386/j.issn1002-0306.2013.04.056

Citation:

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids[J]. Science and Technology of Food Industry, 2013, (04): 198-200. DOI: 10.13386/j.issn1002-0306.2013.04.056

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids

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Effect of sample pretreatment on HPLC analysis of organic acids in traditional Chinese vinegars was studied.The result showed that macromolecules such as proteins and polysaccharides in vinegars were precipitated by potassium ferrocyanide and zinc sulfate, and micromolecules such as pigment and tannin were absorbed by C 18 solid phase-extraction cartridges.This method was simple, accurate and suitable for the determination of organic acids in traditional Chinese vinegars.

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Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids

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