Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

被引：131

作者：

Palma, M ^{[1
]}

Barroso, CG ^{[1
]}

机构：

[1] Univ Cadiz, Fac Ciencias, Dept Quim Analit, Puerto Real 11510, Cadiz, Spain

来源：

ANALYTICA CHIMICA ACTA | 2002年 / 458卷 / 01期

关键词：

ultrasound-assisted extraction; tartaric acid; malic acid; grapes; grape seeds;

D O I：

10.1016/S0003-2670(01)01527-6

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The optimization of an ultrasound-assisted extraction (UAE) method for tartaric and malic acids from grape derived samples is shown. A fractional factorial experimental design allowed for the determination of the effects of seven extraction variables. Relationships between all the variables were examined. By applying graphical analysis, the best extractions conditions were obtained. The most important variables were the extracting liquid and the extraction temperature. Later, a central composite design was applied for optimizing the temperature and the composition of the extracting liquid. The optimized method was applied to grapes and to winemaking by-products. The repeatability of the method was studied and the recovery of tartaric and malic acids was established. Organic acids quantification was done by liquid chromatography (LC) using a post-column buffer and a conductivity detector. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：119 / 130

页数：12

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