Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore-Reference-Cited by-同舟云学术

Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore

Published:2016-06-06 Issue:1 Volume:10 Page:111-117
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Liu Qi,Wang Li,Hu Jie,Miao Yanni,Wu Zixue,Li Jianrong

Funder

Food Science and Engineering-the most important discipline of zhejiang province of China

Basic Projects Fund of Zhejiang Gongshang University

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-016-0559-6.pdf

Reference27 articles.

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2. Chen WH, Lin CC, Chen TS, Misra TK, Liu CY (2003) Capillary electrochromatographic analysis of aliphatic mono- and polycarboxylic acids. Electrophoresis 24:970–977

3. Cortacero-Ramírez S, Segura-Carretero A, Hernáinz-Bermúdez de Castro M, Fernández-Gutiérrez A (2005) Determination of low-molecular-mass organic acids in any type of beer samples by coelectroosmotic capillary electrophoresis. J Chromatogr A 1064:115–119

4. Esteves VI, Lima SSF, Lima DLD, Duarte AC (2004) Using capillary electrophoresis for the determination of organic acids in port wine. Anal Chim Acta 513:163–167

5. Feng D, Zhang Y, Zhao H, Sun G, Sun P (2009) Determination of organic acids in rice wine by reverse phase high performance liquid chromatography. China Brewing 157–161

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