Elimination of amino acid interferences in the chiral ligand-exchange chromatographic analysis of lactic acid enantiomers in wine

Chiral ligand-exchange liquid chromatography is used to identify and quantitate lactic acid enantiomers in wines that have or have not undergone malolactic fermentation. The stationary phase is (R)-penicillamine, which is bound lipophilically to a C18 bonded silica matrix. The mobile phase is 1mM copper sulfate, and the detection mode is ultraviolet. Serious interference from (S)-aspartic acid and other amino acids is eliminated by the use of propanesulfonic acid-type cation exchange solid-phase extraction cartridges prior to chromatographic analysis. Lactic acid enantiomers in wine are quantitated in the range of 10 to 500 mg/L. The detection limit is 3 mg/L. The method is also successful in the determination of lactic acid enantiomers in certain beers (e.g., lambic beers), kim-chi, sauerkraut, and various yogurts.     

Peroxidase based biosensors for the selective determination of D,L-lactic acid and L-malic acid in wines

A novel bioelectrochemical method for the direct determination of D(−) L(+) lactic acid and of L(−) malic acid in wines is presented. Multienzymatic biosensors were realized for the selective determination of the three analytes: D(−) and L(+) lactic acid were measured by a trienzymatic biosensor based on the catalytic activities of the enzymes L(+) lactate oxidase (LOD), D(−) lactate dehydrogenase (D-LDH) and horseradish peroxidase (HRP); L(−) malic acid was measured by a bienzymatic electrode, realized by coupling the enzymes L(−) malic dehydrogenase (L-MDH) and horseradish peroxidase (HRP). In both cases the enzymes were immobilized on an oxygen selective Clark electrode.The simultaneous determination of the two organic acids can be accomplished either in batch or in a flow injection analysis apparatus using the same biosensors as detectors. The analytical performance of the method, tested in standard aqueous solutions and on real samples of wines, showing high repeatability, short response times and reduced cost of analysis, suggest that the experimental approach here described could be followed to monitor the progress of malolactic fermentation.     

Ligand-exchange ion chromatographic determination of malic acid enantiomers in apple juice with photometric detection.

An ion chromatographic separation with photometric detection using a chiral copper(II) complex as the eluent has been developed for the resolution of enantiomers of malic acid in commercially available apple juices. The results obtained by this method were in good agreement with those by an enzymatic method with separation by high-performance liquid chromatography.     

Sensitive determination of D-lactic acid and L-lactic acid in urine by high-performance liquid chromatography-tandem mass spectrometry

d ‐Lactic acid in urine originates mainly from bacterial production in the intestinal tract. Increased d ‐lactate excretion as observed in patients affected by short bowel syndrome or necrotizing enterocolitis reflects d ‐lactic overproduction. Therefore, there is a need for a reliable and sensitive method able to detect d ‐lactic acid even at subclinical elevation levels. A new and highly sensitive method for the simultaneous determination of l ‐ and d ‐lactic acid by a two‐step procedure has been developed. This method is based on the concentration of lactic acid enantiomers from urine by supported liquid extraction followed by high‐performance liquid chromatography–tandem mass spectrometry. The separation was achieved by the use of an Astec Chirobiotic? R chiral column under isocratic conditions. The calibration curves were linear over the ranges of 2–400 and 0.5–100 µmol/L respectively for l ‐ and d ‐lactic acid. The limit of detection of d ‐lactic acid was 0.125 µmol/L and its limit of quantification was 0.5 µmol/L. The overall accuracy and precision were well within 10% of the nominal values. The developed method is suitable for production of reference values in children and could be applied for accurate routine analysis. Copyright © 2011 John Wiley & Sons, Ltd.     

Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques

FT-IR with partial least squares (PLS) was used to establish a full calibration model for tartaric acid, malic acid, lactic acid, succinic acid, citric acid and acetic acid in wines, vinegars and spirits. Sample pre-treatment was not required except for filtering.     

Method Development for the Determination of Seven Organic Acids in Wines by Reversed-Phase High Performance Liquid Chromatography

A simple high performance liquid chromatographic method is described for the determination of seven organic acids usually found in wines. The acids were eluted in the isocratic mode, in less than 12 min, on a reversed-phase ODS-2 (250 × 4 mm I.D.), 5 m, column with 0.02 M potassium dihydrogen phosphate (pH 2.88), to which was added a small amount of methanol (2%) as organic modifier, and were detected by ultraviolet absorbance at 230 nm. Galacturonic, tartaric, malic (both enantiomers), lactic, acetic, citric and succinic acids were determined, using xanthine as a chromatographic internal standard. The method was applied to white and red wines of Greek origin, after sample clean-up with polyvinylpyrrolidone, followed by passage through SAX cartridges and yielded recoveries from 78.0 to 106.8%. The limits of detection ranged between 0.001–0.05 g.L^–1 and the linear ranges between 0.003–2.0 g.L^–1.     

Separation and determination of the enantiomers of lactic acid and 2‐hydroxyglutaric acid by chiral derivatization combined with gas chromatography and mass spectrometry

Lactic acid and 2‐hydroxyglutaric acid are chiral metabolites that have two distinct d‐ and l ‐enantiomers with distinct biochemical properties. Perturbations of a single enantiomeric form have been found to be closely related to certain diseases. Therefore, the ability to differentiate the d and l enantiomers is important for these disease studies. Herein, we describe a method for the separation and determination of lactic acid and 2‐hydroxyglutaric acid enantiomers by chiral derivatization (with l‐ menthol and acetyl chloride) combined with gas chromatography and mass spectrometry. The two pairs of above‐mentioned enantiomers exhibited linear calibration curves with a correlation coefficient (R²) exceeding 0.99. The measured data were accurate in the acceptable recovery range of 88.17–102.30% with inter‐ and intraday precisions (relative standard deviations) in the range of 4.23–17.26%. The limits of detection for d‐ lactic acid, l‐ lactic acid, d‐ 2‐hydroxyglutaric acid, and l‐ 2‐hydroxyglutaric acid were 0.13, 0.11, 1.12, and 1.16 μM, respectively. This method was successfully applied to analyze mouse plasma. The d‐ lactic acid levels in type 2 diabetes mellitus mouse plasma were observed to be significantly higher (P < 0.05, t‐test) than those of normal mice, suggesting that d‐ lactic acid may serve as an indicator for type 2 diabetes mellitus.     

Potentiometric determination of the total acidity and concentration of citric acid in wines

The method of potentiometric titration with a copper electrode is used for the determination of the total acidity and concentration of citric acid (CA) in identifying the adulteration of wines. The procedure is suitable for the determination of citric acid in wines in the range from 0.1 to 3.5 g/L in the presence of 30-fold amounts of tartaric, acetic, malic, succinic acids and a 10-fold amount of oxalic acid after the separation of organic carboxylic acids on an AV-17-8 anion exchanger. The procedure was developed and certified for the potentiometric determination of the mass fraction of citric acid in table wines and wine materials with an error not exceeding 20%. The criteria (mass fraction of citric acid, the percentage of citric acid in the total acidity, and the shape of the curves of potentiometric titration) were proposed for revealing the adulteration of the acid composition of wines.     

HPLC analysis of organic acids using a novel stationary phase

In the present work, a high performance liquid chromatographic method with UV detection for the separation of six organic acids including, tartaric, malic, acetic, lactic, citric and succinic is described.The separation was performed on a novel stationary phase TEKNOKROMA, Tr-010065 Mediterranea sea₁₈ (15 cm × 0.4 cm, i.d. 3 μm) and using water with a 0.1% (v/v) of formic acid as mobile phase. The advantages of this packing over a conventional octadecylsilane (ODS2) column are reported.The method was validated with respect to linearity, limits of detection and repeatabilities within day and between days and satisfactory results were obtained.The proposed method was applied for the determination of these compounds in commercially available white wines. The samples were injected directly without previous treatment. LC-MS was used as a confirmatory technique.     

Determination of carboxylic acids, sugars, glycerol and ethanol in wine and grape must by ion-exchange high-performance liquid chromatography with refractive index detection

Method to determine the major carboxylic acids, sugars, glycerol and ethanol in wine and grape must was developed using an ion-exchange column and refractive index detector. A solid-phase extraction method with a strong anion exchanger was used to determine these compounds in sweet wines and in grape musts. With this method it is possible to determine malic acid in sweet wines and in grape musts without interference from sugars. This high-performance liquid chromatographic method was compared with standard methods of analysis. There was good agreement in the accuracy and precision of the compared methods.     

Ion-exclusion chromatography determination of organic acid in uridine 5'-monophosphate fermentation broth

Simultaneous determination of organic acids using ion-exclusion liquid chromatography and ultraviolet detection is described. The chromatographic conditions are optimized when an Aminex HPX-87H column (300 × 7.8 mm) is employed, with a solution of 3 mmol/L sulfuric acid as eluent, a flow rate of 0.4 mL/min and a column temperature of 60°C. Eight organic acids (including orotic acid, α-ketoglutaric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid and acetic acid) and one nucleotide are successfully quantified. The calibration curves for these analytes are linear, with correlation coefficients exceeding 0.999. The average recovery of organic acids is in the range of 97.6% ～ 103.1%, and the relative standard deviation is in the range of 0.037% ～ 0.38%. The method is subsequently applied to obtain organic acid profiles of uridine 5'-monophosphate culture broth fermented from orotic acid by Saccharomyces cerevisiae. These data demonstrate the quantitative accuracy for nucleotide fermentation mixtures, and suggest that the method may also be applicable to other biological samples.     

Using capillary electrophoresis for the determination of organic acids in Port wine

The simultaneous separation and determination of organic acids in several samples of white and red Port wines was performed by capillary zone electrophoresis using indirect UV detection 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.     

An optimized direct method for the determination of carboxylic acids in beverages by HPLC

Summary A direct method for the simultaneous determination of tartaric, malic, lactic, acetic, citric, shikimic, fumaric and succinic acids in fruit juices and wines by isocratic reversed phase HPLC is reported.The variables (pH, ionic strength, flow and temperature) have been optimized by a modification of the original simplex method. The separation factor (s) and calibrated resolution product (r^*) have been used as criteria for selectivity optimization. After validation, the method has been applied to the determination of carboxylic acids in apple, orange and lemon juices, white and red wines and musts during the fermenation process.     

Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture

Using gas chromatography (GC) on a chiral stationary phase, accompanied by high-performance liquid chromatography, beers and raw materials used for manufacturing (hops, barley grains, malts) were investigated for the pattern and quantities of amino acid enantiomers. Although L-amino acids were most abundant, certain D-amino acids were detected in all beers and most of the raw materials. Highest amounts of D-amino acids were detected in special beers such as Berliner Weisse that underwent bottle-conditioning with lactic cultures, and Belgian fruit beers produced by spontaneous fermentation. It is demonstrated that GC on chiral stationary phases is highly suitable for the quantitative determination of amino acid enantiomers in beers and raw materials used for their manufacture. Quantities, relative amounts and pattern of amino acid enantiomers can serve in particular as chiral markers for the authenticity of special beers.     

Application of FT-MIR spectrometry in wine analysis

By means of liquid Fourier transform-middle infrared spectrometry, it is possible to analyse wine and must within 90 s simultaneously on a significant number of important parameters like alcohol, relative density, extract, sugar-free extract, refraction, conductivity, glycerol, total phenols, reducing sugar, fructose, glucose, sucrose, total acid, pH value, volatile acid, total SO₂ and tartaric acid, malic acid, lactic acid and citric acid. Within a short time, it is possible to obtain information on the chemical composition of the product and it is useful to monitor the changes in chemical composition from beginning of grape ripening, must and fermentation to finished wines. Additionally, it is possible to obtain a fingerprint of the products which can serve as an identity check for quality management and production control. In the first part, a sample set with 327 typical German wines from 1989 to 2001 were analysed using Fourier transform-middle infrared spectrometry (FT-MIR) and also with different reference methods. In the second part, the results of a Ring test with 52 typical wines from each of 13 German wine regions are discussed. The results from this study demonstrated that a calibration model could be transferred between FT-MIR machines with the same hardware. The inter-laboratory reproducibility proved to be satisfactory and the instrument results were comparable with those obtained by the “classical reference methods”.     

浸入式三相液相微萃取-高效液相色谱法对饮料中7种有机酸的同时测定

建立了一种利用三相液相微萃取(LPME)技术进行样品前处理、高效液相色谱(HPLC)法同时测定饮料中酒石酸、甲酸、乙酸、乳酸、琥珀酸、苹果酸和柠檬酸7种低相对分子质量有机酸的分析方法.考察了萃取溶剂、搅拌速率、盐效应、萃取时间、接收相和给出相pH值等因素对萃取效率的影响.优化后的实验条件:磷酸三丁酯(TBP)为萃取剂,萃取速率为1 000 r/min,萃取时间为35 min,给出相pH为2.5,接收相pH为12.0.该方法在较宽线性范围内显示了良好的线性关系(r＞0.993 6),检出限(S/N=3)为10.4 ～54.2 μg/L,相对标准偏差小于4.8%.7种有机酸的富集倍数为13.3 ～51.4,样品的加标回收率为85% ～103%.该方法操作简单、快速,只需使用极少量的有机溶剂,具有绿色环保的特点,可用于果汁饮料、红茶饮料及基质特别复杂的牛奶饮料中低分子量有机酸的测定,为分析复杂基质样品提供了有益的参考.     

Impact of malolactic fermentation on low molecular weight phenolic compounds

A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic fermentation in low molecular phenolic compounds.

The wines analyzed underwent different treatments, like the addition of a pectolytic enzyme or lysozyme, and the way malolactic fermentation was carried out—spontaneously or with the inoculation of two different commercial lactic bacteria.

The main result observed was the disappearance of hydroxycinnamoyltartaric acids and the increase of resultant free forms, regardless the way malolactic fermentation was carried out.     

Determination of hydroxycarboxylic acids in food products by capillary electrophoresis

A procedure for the capillary-electrophoretic determination of lactic, malic, tartaric, and citric acids in food products was developed. The use of 3-nitrobenzoic acid as a light-absorbing component of the running buffer was proposed for the indirect photometric detection of these substances. This considerably increased the determination sensitivity (up to n × 10 ??g/L), as compared with currently available analogs. The composition of the running buffer was optimized: 3-nitrobenzoic acid, 10 mM; cetyltrimethylammonium bromide, 0.5 mM; EDTA, 0.1 mM; and monoethanolamine, to pH 5.3. The procedure was tested with the samples of food products: fruits, juices, nectars, wines, beer, etc. The accuracy of the analytical results was confirmed by the standard addition method.     

Partial separation of lactic acid enantiomers by HPLC using (S)-(+)mandelic acid as chiral mobile-phase additive

Summary Separation of lactic acid enantiomers by inductive adsorption has been studied on silica columns using (S)-(+)mandelic acid as the chiral mobile-phase additive. The lactic acid peak is not very strongly retained, broad, strongly tailing and splits in two at loadings lower than 60 mol cm^–2 column cross-section and at mandelic acid concentrations higher than 10^–4M. The splitting indicates partial separation of enantiomers: enantiomerically enriched fractions are obtained but not enantiomerically pure. Lactic acid retention strongly decreases with increasing concentration of both hydroxy-acids; mandelic acid acts by displacement and lactic acid acts by an overloading effect.     

高效液相色谱法测定铬超富集植物李氏禾根系分泌物中的有机酸

建立了高效液相色谱（HPLC）测定Cr超富集植物李氏禾根系分泌物中低相对分子质量有机酸的分析方法。采用XSelect HSS T3色谱柱（250 mm×4.6 mm,5 μm,Waters）,以40 mmol/L磷酸二氢钾-磷酸缓冲溶液（pH=2.40）作流动相,流速1.0 mL/min,柱温25℃,在波长205 nm处检测。该方法在13 min内简便快速地分离出8种有机酸（草酸、酒石酸、苹果酸、乳酸、甲酸、乙酸、马来酸和柠檬酸）,且峰形良好。有机酸的检出限（LOD）为0.12~12.32 mg/L;草酸的加标回收率为73.15%,其他有机酸的加标回收率为94.54%~109.98%。李氏禾的根系分泌物中各有机酸含量分别为酒石酸（130.90±1.44）μg/g（根干重）、苹果酸（1031.34±4.38）μg/g（根干重）、乳酸（65.54±1.01）μg/g（根干重）、马来酸（0.96000±0.00367）μg/g（根干重）和柠檬酸（201.50±1.13）μg/g（根干重）。该方法简便快速,灵敏可靠,适用于植物根系分泌物样品中有机酸的测定。