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Separation of Organic Acids & Anions in Table Wine by Capillary Electrophoresis.

Reference Number: AA-03016 Created: 04/19/2017 01:01 PM Last Updated: 09/15/2020 01:47 PM

Method:
CElixirOA™ pH 5.4 kit for anion analysis along with a Beckman P/ACE MDQ™ CE Instrument and a 75um ID bare fused silica capillary were used for the analysis and separation of organic acids and anions found in common table wines (red and white).

The sample was hydro-dynamically (pressure) injected for 5 seconds @5 psi and the capillary conditioned as per the supplied CElixirOA™ manual without any deviation. The separation was easily achieved in a run time of less than 6 minutes. Detection was done as 233nm and 254nm.

There was an LOQ of 10ppm and LOD of 1ppm depending on the analyte of interest. Sample dilution amount is dependent on the samples.

Please note: in reverse polarity the sample is introduced at the cathode and will migrate to the anode. (Octanoic Acid can be used as an internal standard.)

Peaks
Chloride, Sulfate, Tartaric Acid, Malic
Acid, Citric Acid, Succinic Acid, Acetic
Acid, Lactic Acid.
Red Trace = White Wine Diluted 2x
Blue Trace = Red Wine Diluted 4x

Method Conditions:
Voltage: 30kV
Capillary: MicroSolvCE™ Bare Fused Silica, 75µm x 60cm (50cm to detector)
Injection: 5 sec pressure @ 5 psi
Run Buffer: CElixirOA™ pH 5.4 Accelerator
Detection: Indirect UV 230nm (also can be run at 254nm)
Polarity: Reverse
Ion Concentration: LOQ:10ppm, LOD:1ppm

Discussion and Rationale:
Table wine is often analyzed for organic acids and anions to control taste and quality. Using CElixirOA™ 5.4 kit is easy to use since it is a pre-made dynamic coating/buffer system that separates and detects these negatively charged compounds that do not absorb UV light. It is fast, economical, reliable, reproducible and runs in reverse polarity. Sample preparation is minimal.


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Attachments
CElixirOA_wine.pdf 23.4 Kb Download File
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