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Determination of Isocitric Acid in Citrus Juice—A Comparison of HPLC, Enzyme Set and Capillary Isotachophoresis Methods

✍ Scribed by František Kvasnička; Michal Voldřich; Petr Pyš; Ivan Vinš


Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
109 KB
Volume
15
Category
Article
ISSN
0889-1575

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✦ Synopsis


Three different analytical procedures for the determination of dl-isocitric acid content in citrus fruit juices were compared. The dl-isocitric acid is an important marker in multicomponent procedures for the evaluation of authenticity and quality of fruit products. The compared procedures were the new proposed capillary isotachophoresis (CITP) procedure using coupled two capillaries, reverse-phase high-pressure liquid chromatography (HPLC) method and enzymic procedure (Boehringer Mannheim). The optimized CITP electrolyte system was: 6 mm HCl+3.8 mm BisTrisPropan+2mm CaCl 2 +0.05% hydroxypropylmethyl cellulose (leading electrolyte) and 5 mm morpholinethanesulphonic acid+1 mm BisTrisPropan (terminating electrolyte). The best correlation was found between the CITP and enzymic procedure (r=0.956, n=6), the other cross-correlation coefficients were 0.850 and 0.748 for HPLC-enzymic and HPLC-CITP, respectively.


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