Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography
A high peiformance liquid chromatographic methodfor analysis of non-volatile acids (oxalic, citric, tartaric, succinic, malic and lactic) in fermented and dried cocoa beans is described. Bean samples were pulverized in dionized water using a Polytron Homogenizer (Brinkman)for 20 sec and centrifuge...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1990
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2780/1/Analysis_of_Non-volatile_Organic_Acids_in_Fermented_and.pdf http://psasir.upm.edu.my/id/eprint/2780/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English English |
| Summary: | A high peiformance liquid chromatographic methodfor analysis of non-volatile acids (oxalic, citric, tartaric,
succinic, malic and lactic) in fermented and dried cocoa beans is described. Bean samples were pulverized
in dionized water using a Polytron Homogenizer (Brinkman)for 20 sec and centrifuged at 14000 rpm for
45 min at 25°C. The extract was alkalized to pH between 8-9 and passed through intermediate base anion
exchange resin; the acidic fraction was eluted after adding 10lt/o sulphuric acid to the column. Polyphenols
in the fraction were then eliminated by passing the acidic fraction through a reverse phase SEP-PAK that
had been pre-wet with methanol. The eluate was analyzedfor non-volatile acids using Organic Acid Column
(Bio-Rad) with O.lN H SO as a mobile phase at 65°C. The acids were detected at 214nm and quantified
by comparing peak 2hezght of sample to those of standards. The method demonstrated excellent reproducibility
and recoveries of the added acids. |
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