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H.p.l.c. Determination of trace levels of succinic acid in orange juice from Freeze‐damaged and undamaged fruit
Author(s) -
Shaw Philip E.,
Wilson Charles W.,
Hansen Ross W.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740410208
Subject(s) - succinic acid , orange juice , orange (colour) , chemistry , food science , citric acid , chromatography , biochemistry
Succinic acid was determined by high‐performance liquid chromatography (h.p.l.c.) in juice from oranges subjected to freeze damage on the tree and by storage at below freezing temperatures. Succinic acid levels did not change in fruit subjected to freezing temperatures while on the tree or in storage. In order to measure succinic acid at these low levels (5–180 mg litre −1 juice) an earlier h.p.l.c. procedure was modified.