Application of HPLC to characterization and control of individual acids in apple extracts and ciders

Abstract

Three HPLC methods have been tested in order to compare their separation of apple and cider organic acids. Optimum results for simultaneous determination of malic, citric, quinic, succinic, lactic and shikimic acids have been obtained using an RP-18 column with phosphate buffer as the mobile phase. This method was applied to organic acids monitoring during the ripening of apples and throughout the fermentation process. After filtration and degasification the organic acids in the sample were separated, and quantified by using a diode array detector. Recovery studies show good results for all solutes (88%–106%). The coefficients of variation show excellent precision (5%).