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Detection of Organic Acids in Raspberry Fruit Juice and Raspberry Wine by High-Performance Liquid Chromatography

In this study, the method for the separation and the detection of 9 kinds of organic acids in raspberry fruit juice and raspberry wine by HPLC was established. The separation was performed on the DIKMA Platisil ODS [4.6×250 mm I.D5 μm]column, the mobile phase were0.02 mol/L Na H2PO4(p H2.9) and methanol- acetonitrile(98∶2) with flow rate of 0.5 m L/min, column temperature at 30 ℃, detection wavelength of 213 nm, and injection volume of 20 μL.Under the detection conditions, organic acids in raspberry juice and wine could be successfully separated and determined with good linear relationships(correlation coefficients above 0.999). RSD was 0.34 %~2.63 %, and recovery rate was above 85 %. 4 organic acids were detected in raspberry juice and citric acid was the main organic acid with its content as 12.39 g/L. There were 8 organic acids detected in raspberry wine and citric acid was still the main organic acid(its content decreased by 13.56 % than that before the fermentation). Pyruvic acid, lactic acid, D- malic and succinic acid were produced during the fermentation. This method was simple with comparatively high accuracy and precision.