Organic acids such as malic, ascorbic and citric acid, are commonly found in food and beverage products. Derived by both natural biochemical
processes and added as preservatives/stabilisers, organic acids contribute to the sensory properties of food and drink, including both aroma and taste. The monitoring of these organic acids is essential for both quality control during production of said products but also for evaluating food authenticity and purity. Although regulations vary widely, regulations are in place to prevent the bulk use of these ingredients.
SCION Instruments developed a HPLC method for the simultaneous identification of ten organic acids, using a single wavelength by UV detection. UV detection is possible by the detection of absorption via the carboxyl groups of the organic acids. Additionally, the use of a low carbon octadecylsilyl (ODS) column reduced the hydrophobicity of the silica surface, providing a stable analysis for the separation of high polarity compounds, such as organic acids, in a 100% aqueous solution.