Abstract
In the present study, a simple and fast HPLC procedure has been developed for determination of a wide range of lactic acid concentrations. During the lactic acid analysis, the analytic column,YMC-Pack ODS AQ, was operating at 20oC. The mobile phase, 0.03% H3PO4:acetonitrile (88:12), was delivered isocratic, at a flow rate of 0.5 mL/min, in a 25 min run. The method was validate. The method could successfully used to quantify lactic acid in grape juice during fermentation.
Highlights
In the present study, a simple and fast HPLC procedure has been developed for determination of a wide range of lactic acid concentrations
Lactic acid was discovered in 1780 by Swedish chemist, Carl Wilhelm Scheele, who isolated the lactic acid from sour milk as an impure brown syrup and gave it a name based on its origins: Mjolksyra
Chemical synthesis of lactic acid results in a racemic mixture of the two isomers, while the fermentation process can yield an optically pure form of lactic acid or racemate, depending on microorganisms, substrates and fermentation conditions employed in the production process [5]
Summary
A simple and fast HPLC procedure has been developed for determination of a wide range of lactic acid concentrations. Chemical synthesis of lactic acid results in a racemic mixture of the two isomers, while the fermentation process can yield an optically pure form of lactic acid or racemate, depending on microorganisms, substrates and fermentation conditions employed in the production process [5]. Because of simplicity and speed of analysis, the HPLC techniques is an attractive method, which requires a minimum of sample preparation prior to separation and permits quantitative determination of organic acids in a short time [12,13].
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