DETERMINATION OF SOME ORGANIC-ACIDS IN SUGAR FACTORY PRODUCTS

This work deals with the identification and quantitative evaluation of the following acids: citric, malic, lactic, formic, acetic, propionic, butyric, valeric, and pyroglutamic acid. The determination has been carried out using a Dionex ion chromatograph, and compared with standard high-performance liquid chromatographic methods and enzymatic analysis. Differences in products from sugar beet factories have been analyzed with the aim to control the fermentation process used. Satisfactory results have been obtained, despite the presence of the particularly complex matrix. With the exception of a few cases, it has been possible in this way to standardize an analytical method for the whole production process.