Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 1076
- https://doi.org/10.1111/j.1365-2621.1989.tb07948.x
Abstract
A high performance liquid chromatographic method was developed for the quantitative analysis of organic acids in dairy products. A reverse‐phase C8 column at room temperature, a mobile phase of 0.5% w/v buffer ((NH4)2HPO4 at pH 2.24 with H3, PO4)‐0.4% v/v acetonitrile, UV detection at 214 nm and 1.2 mL/min flow rate were utilized. Formic, acetic, pyruvic, propionic, uric, orotic, citric, lactic and butyric acids were quantitated for raw milk, yogurt, Blue, Provolone, Port Salut and Quartirolo cheeses. Recoveries greater than 85.3% were observed for all acids.This publication has 3 references indexed in Scilit:
- Organic acid determination in sweet potatoes by HPLCJournal of Agricultural and Food Chemistry, 1985
- High Performance Liquid Chromatographic Determination of Organic Acids in Dairy ProductsJournal of Food Science, 1981
- The Automated Pyruvate Method as a Quality Test for Grade A MilkJournal of Food Protection, 1978