, Volume 69, Issue 11–12, pp 1391–1395 | Cite as

Determination of Organic Acids in Red Wine and Must on Only One RP-LC-Column Directly After Sample Dilution and Filtration

  • Yan-Jun Zheng
  • Yun-Tao Duan
  • Yan-Fang Zhang
  • Qiu-Hong Pan
  • Jing-Ming Li
  • Wei-Dong Huang
Full Short Communication


A new method for simultaneous determination of organic acids in red wine and must by liquid chromatography was studied. The determination of organic acids in wines can be achieved in less than 13 min, preceded only by a simple sample dilution and filtration step. With this method, the chromatographic separation of eight organic acids and interfering peaks present in red wine, required only one reversed phase column (Waters Atlantis dC18 column, 4.6 × 150 mm ID, 5 μm). As mobile phase, isocratic acetonitrile–0.01 mol L−1 KH2PO4 at pH 2.7 5:95 (v/v) at a flow rate of 0.8 mL min−1 was used. Detection wavelength was set at 210 nm except for ascorbic acid which was detected at 243 nm. Application to red wine and must confirmed good repeatability and showed a wide variation range for concentrations of organic acids.


Column liquid chromatography Organic acid Red wine Must 



This research was supported by a major program of the Beijing Municipal Science and Technology Commission (No. D07060500160701). We wish to thank Yun-Tao Duan and Yan-Jun Zheng since they contributed equally to this work.


  1. 1.
    Esteves VI, Lima SF, Lima DD, Duarte AC (2004) Anal Chim Acta 513:163–167. doi: 10.1016/j.aca.2003.12.036 CrossRefGoogle Scholar
  2. 2.
    Zoecklein BW, Fugelsang KC, Gump BH, Nury FS (1999) Aspen Publishers Inc., Gaithersburg, pp 76–96Google Scholar
  3. 3.
    Mato I, Suárez-Luque S, Huidobro J (2005) Food Res Int 38:1175–1188. doi: 10.1016/j.foodres.2005.04.007 CrossRefGoogle Scholar
  4. 4.
    Mato I, Suárez-Luque S, Huidobro J (2007) Food Chem 102:104–112. doi: 10.1016/j.foodchem.2006.05.002 CrossRefGoogle Scholar
  5. 5.
    Shui G, Leong LP (2002) J Chromatogr A 977:89–96. doi: 10.1016/S0021-9673(02)01345-6 CrossRefGoogle Scholar
  6. 6.
    Soyer Y, Koca N, Karadeniz F (2003) J Food Compost Anal 16:629–636. doi: 10.1016/S0889-1575(03)00065-6 CrossRefGoogle Scholar
  7. 7.
    Kerem Z, Bravdo B, Shoseyov O, Tugendhaft Y (2004) J Chromatogr A 1052:211–215. doi: 10.1016/j.chroma.2004.08.105 CrossRefGoogle Scholar
  8. 8.
    Silva BM, Andrade PB, Valenta P, Ferreres F, Seabra RM, Ferreira MA (2004) J Agric Food Chem 52:4705–4712. doi: 10.1021/jf040057v CrossRefGoogle Scholar
  9. 9.
    Mazzei F, Botrè F, Favero G (2007) Microchem J 87:81–86. doi: 10.1016/j.microc.2007.05.009 CrossRefGoogle Scholar
  10. 10.
    Bartolozzi F, Bertazza G, Bassi D, Cristoferi G (1997) J Chromatogr A 758:99–107. doi: 10.1016/S0021-9673(96)00709-1 CrossRefGoogle Scholar
  11. 11.
    Adams M, Chen Z, Landman P, Colmer T (1999) Anal Biochem 266:77–84. doi: 10.1006/abio.1998.2906 CrossRefGoogle Scholar
  12. 12.
    Saccani G, Gherardi S, TriÞrò A, Soresi Bordini C, Calza M, Freddi C (1995) J Chromatogr A 706:395–403. doi: 10.1016/0021-9673(95)00206-3 CrossRefGoogle Scholar
  13. 13.
    Peres RG, Moraes EP, Micke GA, Tonin FG, Tavares MM, Rodriguez-Amaya DB (2008) Food Control. doi:  10.1016/j.foodcont.2008.08.004
  14. 14.
    Santalad A, Teerapornchaisit P, Burakham R, Srijaranai S (2007) LWT-Food Sci Technol 40:1741–1746CrossRefGoogle Scholar
  15. 15.
    Castiñeira A, Peña RM, Herrero C, García-Martín S (2002) J Food Compost Anal 15:319–331. doi: 10.1006/jfca.2002.1056 CrossRefGoogle Scholar
  16. 16.
    Klampfl CW, Buchberger W, Haddad PR (2000) J Chromatogr A 881:357–364. doi: 10.1016/S0021-9673(00)00171-0 CrossRefGoogle Scholar
  17. 17.
    Valentão P, Seabra RM, Lopes G, Silva LR, Martins V, Trujillo ME, Velázquez E, Andrade PB (2007) Food Chem 100:64–70. doi: 10.1016/j.foodchem.2005.09.010 CrossRefGoogle Scholar
  18. 18.
    OIV (Organisation Internationale de la Vigne et du Vin) (2003) Resolution OENO 33/2004, ParisGoogle Scholar
  19. 19.
    Mardones C, Hitschfeld A, Contreras A, Lepe K, Gutiérrez L, von Baer D (2005) J Chromatogr A 1085:285–292. doi: 10.1016/j.chroma.2005.06.022 CrossRefGoogle Scholar
  20. 20.
    Waters Atlantis Columns Applications Notebook (2004),
  21. 21.
    Chinnici F, Spinabelli U, Amati A (2002) J Liq Chromatogr Relat Technol 25:2551–2560. doi: 10.1081/JLC-120014274 CrossRefGoogle Scholar
  22. 22.
    Kotani A, Miyaguchi Y, Tomita E, Takamura K, Kusu F (2004) J Agric Food Chem 52:1440–1444. doi: 10.1021/jf0306486 CrossRefGoogle Scholar
  23. 23.
    Zotou A, Loukou Z, Karava O (2004) Chromatographia 60:39–44. doi: 10.1365/s10337-004-0330-9 CrossRefGoogle Scholar

Copyright information

© Vieweg+Teubner | GWV Fachverlage GmbH 2009

Authors and Affiliations

  • Yan-Jun Zheng
    • 1
  • Yun-Tao Duan
    • 1
  • Yan-Fang Zhang
    • 1
  • Qiu-Hong Pan
    • 1
  • Jing-Ming Li
    • 1
  • Wei-Dong Huang
    • 1
  1. 1.College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina

Personalised recommendations