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A Rapid Method for Separation and Quantitation of D-Malic Acid in Fruit Juice (1990)

EISELE, T.A. ; HEUSER, J.R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 55 (1990), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: A HPLC method using an aqueous mobile phase containing the chiral ligand-exchanger Cu II-L-valine complex at pH 5.5 with a polystyrene divinyl-benzene copolymer column was used to resolve D-malic acid in apple, pear, and Concord grape juices. D-malic acid was detected and quantitated at 330 nm in less than 15 min per sample. The detection limit appeared to be 2 mg/100 mL D-malic acid in 12 Brix juice, or 0.33% total malic acid in a typical apple juice containing 0.6 g/100 mL using the described procedure.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03583.x

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