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Determinations of Organic Acids in Potatoes by High Performance Liquid Chromatography
Author(s) -
BUSHWAY R. J.,
BUREAU J. L.,
MCGANN D. F.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13673.x
Subject(s) - ascorbic acid , chemistry , sulfuric acid , chromatography , citric acid , fumaric acid , fructose , malic acid , oxalic acid , organic acid , high performance liquid chromatography , ethanol , food science , organic chemistry
A high performance liquid chromatographic method has been developed to quantify the major organic acids in potatoes oxalic, citric, malic, fumaric and ascorbic acids. Tubers were extracted with 95% ethanol:water:concentrated sulfuric acid 60:40:0.2 followed by injection on an Aminex HPX‐87 column with a mobile phase of 0.018N sulfuric acid. Ascorbic acid was detected at 260 nm while the other four acids were quantified at 210 nm unless fructose was present at a concentration of 6 mg/g or higher, in which case 220 or 230 nm was used. Greater than 90% recovery was observed for all acids with most recoveries near 100%. The method has been shown to be very reproducible with the CV% ranging from 1.3‐12.3 while the majority were below 4%. Analyses of several potato varieties have shown a wide variation in acid content among varieties.