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 Using capillary electrophoresis for the determination of organic acids in Port wine
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/5493

title: Using capillary electrophoresis for the determination of organic acids in Port wine
authors: Esteves, V. I.
Lima, S. S. F.
Lima, D. L. D.
Duarte, A C
keywords: Capillary electrophoresis
Wine
Organic acids
issue date: 2004
abstract: The simultaneous separation and determination of organic acids in several samples of white and red Port wines was performed by capillary zone electrophoresis using indirectUVdetection with 2,6-pyridinedicarboxylic acid as a background electrolyte buffer. Operational parameters like migration time, temperature, voltage and capillary length were optimized. Sixteen samples of red wine and four samples of white wine were used to analyze for tartaric, malic, lactic, succinic and acetic acids using glyoxylic acid as the internal standard. The method is rapid, sensitive and quantitative, and time-consuming sample preparation, such as solid-phase extraction or liquid–liquid extraction procedure, is not required
URI: http://hdl.handle.net/10773/5493
ISSN: 0003-2670
publisher version/DOI: http://dx.doi.org/10.1016/j.aca.2003.12.036
source: Analytica Chimica Acta
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