Determination of Total Acid Content in Vinegars by Reaction-Based Headspace Gas Chromatography
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  • 作者:Wei-Qi Xie ; Xin-Sheng Chai
  • 关键词:Total acid content ; Vinegars ; CO2 ; Headspace ; Gas chromatography
  • 刊名:Food Analytical Methods
  • 出版年:2017
  • 出版时间:February 2017
  • 年:2017
  • 卷:10
  • 期:2
  • 页码:419-423
  • 全文大小:
  • 刊物类别:Chemistry and Materials Science
  • 刊物主题:Food Science; Chemistry/Food Science, general; Microbiology; Analytical Chemistry;
  • 出版者:Springer US
  • ISSN:1936-976X
  • 卷排序:10
文摘
This work reports on a simple and efficient method for the determination of total acid content in vinegars by reaction-based headspace gas chromatography. The method is based on the neutralization reaction between the acids in vinegar and carbonate solution in a closed headspace sample vial, from which the carbon dioxide generated from the reaction is analyzed by gas chromatograph equipped with a thermal conductivity detector. The results showed that the headspace equilibration of CO2 generated from the reaction was achieved in 15 min at 60 °C. The method has a good precision and accuracy, in which the relative standard deviation in the repeatability measurement was 1.73 %, and the relative differences between the data obtained by the headspace gas chromatographic method and the reference titration method were within 4.81 %. The present method is particularly suitable to be used for determining the total acid content of vinegar not only in the process control but also the quality check of point-of-sale samples from commercial markets.
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