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HPLC method for the analysis of organic acids, sugars, and alcohol in extracts of fermenting cocoa beans

HPLC method for the analysis of organic acids, sugars, and alcohol in extracts of fermenting cocoa beans

Tomlins, K.I., Baker, D.M. and McDowell, I.J. (1990) HPLC method for the analysis of organic acids, sugars, and alcohol in extracts of fermenting cocoa beans. Chromatographia, 29 (11-12). pp. 557-561. ISSN 0009-5893 (Print), 1612-1112 (Online) (doi:10.1007/BF02261222)

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Abstract

A cation-exchange HPLC column was evaluated for the analysis of sugars (sucrose, glucose, fructose), acids (citric, lactic and acetic) and ethanol in extracts of cocoa, preserved in a solution of benzoic acid (0,2 % w/v). Optimum sensitivity, precision and selectivity was achieved when the column was operated at a temperature of 25 °C and the combination of a refractive index detector and peak height measured peaks was employed. The limit of detection was 3.5 ng acetic acid, 5.5 ng sucrose, 6.3 ng fructose and lactic acid, 7.3 ng citric acid, 10.5 ng glucose and 12.4 ng ethanol. The extracts of cocoa were stable over a 10 week period, permitting the analysis of large numbers of samples without degradation of the analytes.

Item Type: Article
Uncontrolled Keywords: column liquid chromatography, cation-exchange chromatography, organic acids, sugars and alcohol, cocoa beans
Subjects: Q Science > QD Chemistry
S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science > Natural Resources Institute
Related URLs:
Last Modified: 06 Aug 2014 15:01
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/11921

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