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.