Using capillary electrophoresis for the determination of organic acids in Port wine

被引：68

作者：

Esteves, VI ^{[1
]}

Lima, SSF ^{[1
]}

Lima, DLD ^{[1
]}

Duarte, AC ^{[1
]}

机构：

[1] Univ Aveiro, Dept Chem, P-3810193 Aveiro, Portugal

来源：

ANALYTICA CHIMICA ACTA | 2004年 / 513卷 / 01期

关键词：

capillary electrophoresis; wine; organic acids;

D O I：

10.1016/j.aca.2003.12.036

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The simultaneous separation and determination of organic acids in several samples of white and red Port wines was performed by capillary zone electrophoresis using indirect UV detection with 2,6-pyridinedicarboxylic acid as a background electrolyte buffer. Operational parameters like migration time, temperature, voltage and capillary length were optimized. Sixteen samples of red wine and four samples of white wine were used to analyze for tartaric, malic, lactic, succinic and acetic acids using glyoxylic acid as the internal standard. The method is rapid, sensitive and quantitative, and time-consuming sample preparation, such as solid-phase extraction or liquid-liquid extraction procedure, is not required. (C) 2003 Elsevier B.V. All rights reserved.

引用

页码：163 / 167

页数：5

共 4 条

[1] Analysis of non-coloured phenolics in port wines by capillary zone electrophoresis - Influence of grape variety and ageing [J].