HPLC analysis of organic acids in lactic acid fermented vegetables.

Abstract

An HPLC technique is described for the analysis of organic acids in lactic acid fermented vegetables. An Aminex HPX-87 column with 0.013 M-H2SO4 as mobile phase was used. Separation data are presented for oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic, and butyric acids. Interference problems from sugars are also reported.

Cite this paper

@article{Andersson1983HPLCAO, title={HPLC analysis of organic acids in lactic acid fermented vegetables.}, author={Roger Andersson and Brian P. Hedlund}, journal={Zeitschrift für Lebensmittel-Untersuchung und -Forschung}, year={1983}, volume={176 6}, pages={440-3} }