Scribd Logo
Upload

Welcome to Scribd!

  • 77 views

    Analysis of Organic Acids 2370 PDF

    Uploaded by

    G_ASantos
    This document discusses organic acids (OAs) in food. It defines OAs and lists some important ones like citric acid and lactic acid. It recommends using LC methods like HPLC instead of titration for OA analysis. The document provides examples of HPLC protocols and conditions for analyzing OAs in liquid and solid food samples. It notes that determining OA levels can impact the calculation of available carbohydrates and energy content in certain foods like grapefruit juice and Chinese red vinegar. The extent of the impact depends on the specific food.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Analysis of Organic Acids 2370 PDF

    Uploaded by

    G_ASantos
    77 views22 pages
    This document discusses organic acids (OAs) in food. It defines OAs and lists some important ones like citric acid and lactic acid. It recommends using LC methods like HPLC instead of titration for OA analysis. The document provides examples of HPLC protocols and conditions for analyzing OAs in liquid and solid food samples. It notes that determining OA levels can impact the calculation of available carbohydrates and energy content in certain foods like grapefruit juice and Chinese red vinegar. The extent of the impact depends on the specific food.

    Original Title

    Analysis_of_Organic_Acids_2370.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses organic acids (OAs) in food. It defines OAs and lists some important ones like citric acid and lactic acid. It recommends using LC methods like HPLC instead of titration for OA analysis. The document provides examples of HPLC protocols and conditions for analyzing OAs in liquid and solid food samples. It notes that determining OA levels can impact the calculation of available carbohydrates and energy content in certain foods like grapefruit juice and Chinese red vinegar. The extent of the impact depends on the specific food.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    77 views22 pages

    Analysis of Organic Acids 2370 PDF

    Uploaded by

    G_ASantos
    This document discusses organic acids (OAs) in food. It defines OAs and lists some important ones like citric acid and lactic acid. It recommends using LC methods like HPLC instead of titration for OA analysis. The document provides examples of HPLC protocols and conditions for analyzing OAs in liquid and solid food samples. It notes that determining OA levels can impact the calculation of available carbohydrates and energy content in certain foods like grapefruit juice and Chinese red vinegar. The extent of the impact depends on the specific food.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 22

    Analysis of Organic Acids

    Definition of Organic Acids

    „ No definitions from Codex


    „ Broadly speaking, all organic compounds
    having at least one carboxylic acid
    functional group
    Important OAs in Food
    Citric acid Malic acid

    Lactic acid Acetic acid


    Other OA can be found in Foods
    ‹ Formic acid
    ‹ Fumaric acid
    ‹ Maleic acid
    ‹ Malonic acid
    ‹ Oxalic acid
    ‹ Quinic acid
    ‹ Shikimic acid
    ‹ Succinic acid
    ‹ Tartaric acid

    „ No exhaustive list
    Relevancy of OAs in NL

    energy (kcal in 100g) = carbohydrate x4+


    protein x4+
    total fat x9+
    ethanol x7+
    organic acid x3

    „ May contribute in energy calculation


    „ Not a core nutrient but voluntary
    labeled value must be correct
    Analytical Methods

    Q: Can I determine the “organic acids”


    content by titration?
    A : Not recommended since titration might:
    (1) over-estimate due to common additives
    such as benzoic acid, sorbic acid,
    sulphur dioxide, erythoric acid, etc. and
    (2) no suitable conversion factor for calculation

    LC methods are preferred


    Analytical Methods

    Official method Titles


    AOAC 986.13 Quinic, Malic, and Citric Acids in
    Cranberry Juice Cocktail and Apple Juice

    GB/T 5009.157-2003 食品中有机酸的測定


    Determination of Organic Acid in Foods

    „ … and any other suitable methods for the food


    matrix concerned.
    FRL Method Workflow

    sample solvent centrifuge


    homogenization HPLC
    extraction & filter
    Equipment

    homogenizer centrifuge

    nitrogen evaporator HPLC


    Protocol for Liquid Samples

    mixing or blending

    aliquot, add buffer, make up

    centrifuge 3000 rpm 10 min

    filter supernatant, HPLC


    Protocol for Solid Samples
    10 g homogenized sample + 20 ml 80% EtOH

    homogenize, 3000 rpm 10 min, collect supernatant

    extract 2x with 80% EtOH, combine supernatants

    aliquot, dry by N2 (50°C), add buffer, make up

    filter supernatant, HPLC


    HPLC Conditions

    Instrument: HPLC-DAD/PDA
    Column: two C18 (15cm, 25cm) + one Dionex OA
    Guard column: C18 (7mm)
    Mobile phase: MeSO3H & NaSO4 buffer (pH 2.8)
    Temp: 25 °C
    Flow: 0.5 mL/min
    Injection vol: 20 µL
    UV (λ): 220 nm
    Runtime: 40 min + 10 min post-run
    Chromatogram

    100 ppm

    „ All 13 OAs separated


    „ Frequent interferences :
    ascorbic acid and some anions
    Calculation of Available Carbohydrate
    when OAs is of concern
    Carbohydrate = 100 g – ( water + ash + DF
    (available) + protein + fat + ethanol +
    organic acid )

    Q: How would energy content be affected?


    A: (1) Due to different conversion factors for
    carbohydrates & OA (i.e. 4 vs 3)
    (2) The extent depends on cases
    Example 1 – Thousand Island Sauce
    Example 1 – Thousand Island Sauce
    Nutrient (g/100 ml) original revised

    Protein 1.1 1.1

    Fat 45.5 45.5

    Carbohydrate 12.3 11.3

    Organic acid Not determined 1.0

    Ethanol 0.0 0.0

    Energy (kcal/100ml) 463 462

    Difference = 0.2 %
    Example 2 – Grapefruit Juice
    Example 2 – Grapefruit Juice
    Nutrient (g/100 ml) original revised

    Protein 0.0 0.0

    Fat 0.0 0.0

    Carbohydrate 13.5 12.8

    Organic acid Not determined 0.7

    Ethanol 0.0 0.0

    Energy (kcal/100ml) 54 53.3

    Difference = 1.3 %
    Example 3 – Chinese Red Vinegar
    Example 3 – Chinese Red Vinegar
    Nutrient (g/100 ml) original revised

    Protein 0.0 0.0

    Fat 0.0 0.0

    Carbohydrate 10.0 5.0

    Organic acid Not determined 5.0

    Ethanol 0.0 0.0

    Energy (kcal/100ml) 40 35

    Difference = 12.5 %
    Points to Note

    „ HPLC method is preferred for OA


    analysis
    „ Carbohydrate content should be
    recalculated after OA analysis
    „ OA analysis is only important for
    samples of low energy content or
    with high level of OA
    THANK YOU

    You might also like