Quality control of fruit juices by using organic acids determined by capillary zone electrophoresis with poly(vinyl alcohol)-coated bubble cell capillaries》.pdf

Food Chemistry 188 (2015) 596–603 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Analytical Methods Quality control of fruit juices by using organic acids determined by capillary zone electrophoresis with poly(vinyl alcohol)-coated bubble cell capillaries María Navarro-Pascual-Ahuir, María Jesús Lerma-García, Ernesto F. Simó-Alfonso, José Manuel Herrero-Martínez ⇑ Department of Analytical Chemistry, University of Valencia, C. Doctor Moliner 50, E-46100 Burjassot, Valencia, Spain a r t i c l e i n f o a b s t r a c t Article history: An enhanced method for the determination of organic acids in several fruit juices by capillary zone elec- Received 15 December 2014 trophoresis (CZE) with direct UV–Vis detection has been developed in this work. First, a study with sim- Received in revised form 25 March 2015 ulated real juice samples was done to find the best separation conditions. Next, several commercial fruit Accepted 13 May 2015 juices were analyzed, and the organic acid contents were quantified in less than 12 min using a poly(vinyl Available online 14 May 2015 alcohol)-coated fused-silica ‘bubble cell’ capillary. The present method is reliable, fast and provides detection limits comprised between 0.1 and 2.5 lg mL1. Moreover, different chemometric techniques, Keywords: based on CZE data, were examined. Linear dis