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Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
Published on: November 12, 2016
Ion chromatographic determination of some organic acids, chloride and phosphate in coffee and tea
A Alcázar1, P L Fernández-Cáceres, M J Martı X0301 N
1Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, E-41012 Seville, Spain.
Abstract:
An ion chromatographic method for the simultaneous determination of organic acids and inorganic ions is described. Acetic, malic, ascorbic, citric, malic and succinic acids, chloride and phosphate were determined in coffee and tea samples. The separation is performed on an anion-exchange column operated at 40 degrees C within 25 min by an isocratic elution with 0.6 mM aqueous potassium hydrogenphthalate (pH 4.0) solution containing 4% (v/v) acetonitrile as eluent and determination by conductivity detection. The method does not need a special sample treatment and was successfully applied to the analysis of black, green and oolong tea samples. Also, green and roasted coffee samples from the varieties arabica and robusta were analyzed.
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