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首页> 外文期刊>Chromatographia >Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection
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Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection

机译：毛细管电泳和电导检测离子排斥色谱法对醋中有机酸含量的比较分析

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Ion-exclusion chromatography (IEC) and capillary electrophoresis (CE) have been compared for determination of organic acids in samples of Sherry wine vinegar. The accuracy of each technique was evaluated by use of the standard addition method. There were no differences between the techniques at a significance level of 5%, except for determination of malic acid by CE. Both analytical methods were used to analyse sixteen samples of Sherry wine vinegar supplied by different producers. The regression coefficients (r(2)) for analysis by IEC and CE exceeded 0.94 for all acids. Results from both methods were in good agreement and the methods are sufficiently selective and sensitive to be applied directly to sherrywine vinegars. [References: 27]
机译：比较了离子排斥色谱法（IEC）和毛细管电泳（CE）测定雪利酒醋样品中的有机酸。通过使用标准添加方法评估每种技术的准确性。两种技术之间的显着性水平为5％，差异无显着性，只是通过CE测定苹果酸。两种分析方法均用于分析由不同生产商提供的16个雪利酒醋样品。对于所有酸，IEC和CE分析的回归系数（r（2））均超过0.94。两种方法的结果吻合良好，并且这些方法具有足够的选择性和敏感性，可以直接用于雪利酒醋。 [参考：27]

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