Quantification of organic acids in fermented shrimp waste by HPLC

Dalia Isabel Sánchez-Machado; Jaime López-Cervantes; Oliviert Martínez-Cruz

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 journal › Article › peer-review

17 Scopus citations

Abstract

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 language	English
Pages (from-to)	456-460
Number of pages	5
Journal	Food Technology and Biotechnology
Volume	46
Issue number	4
State	Published - Oct 2008
Externally published	Yes

Keywords

HPLC
Lactic acid fermentation
Organic acids
Shrimp waste

Cite this

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title = "Quantification of organic acids in fermented shrimp waste by HPLC",

abstract = "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.",

keywords = "HPLC, Lactic acid fermentation, Organic acids, Shrimp waste",

author = "S{\'a}nchez-Machado, {Dalia Isabel} and Jaime L{\'o}pez-Cervantes and Oliviert Mart{\'i}nez-Cruz",

year = "2008",

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language = "Ingl{\'e}s",

volume = "46",

pages = "456--460",

journal = "Food Technology and Biotechnology",

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publisher = "University of Zagreb",

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TY - JOUR

T1 - Quantification of organic acids in fermented shrimp waste by HPLC

AU - Sánchez-Machado, Dalia Isabel

AU - López-Cervantes, Jaime

AU - Martínez-Cruz, Oliviert

PY - 2008/10

Y1 - 2008/10

N2 - 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.

AB - 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.

KW - HPLC

KW - Lactic acid fermentation

KW - Organic acids

KW - Shrimp waste

UR - http://www.scopus.com/inward/record.url?scp=56849115681&partnerID=8YFLogxK

M3 - Artículo

SN - 1330-9862

VL - 46

SP - 456

EP - 460

JO - Food Technology and Biotechnology

JF - Food Technology and Biotechnology

IS - 4

ER -

Quantification of organic acids in fermented shrimp waste by HPLC

Abstract

Keywords

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