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 -