Quantification of organic acids in fermented shrimp waste by HPLC

Dalia Isabel Sánchez-Machado, Jaime López-Cervantes*, Oliviert Martínez-Cruz

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Scopus citations


This work describes a simple, rapid, and reliable HPLC method for the determination of organic acids in fermented shrimp waste. Lactic, acetic and citric acids were quantified by HPLC with UV detection, on a 250×4.6 mm Extrasil ODS 5-μm column, mobile phase was ultrapure water adjusted with metaphosphoric acid to pH=2.1, flow rate 0.6 mL/min, column temperature 30 °C, and detection wavelength 210 nm. Under these conditions, the recovery (97.5 %) and the method repeatability (RSD=6.2 %) for lactic acid were of satisfying quality. Organic acids can preserve the quality and nutritive value of fermented shrimp waste.

Original languageEnglish
Pages (from-to)456-460
Number of pages5
JournalFood Technology and Biotechnology
Issue number4
StatePublished - Oct 2008
Externally publishedYes


  • HPLC
  • Lactic acid fermentation
  • Organic acids
  • Shrimp waste


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