CITP anion analysis of beverages

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Authors

BARTOŠKOVÁ Marie PELIKÁNOVÁ Blanka LUBAL Přemysl FARKOVÁ Marta

Year of publication 2014
Type Article in Proceedings
Conference CECE 2014
MU Faculty or unit

Faculty of Science

Citation
Web http://www.ce-ce.org/CECE2014/CECE%202014%20proceedings_full.pdf#page=125
Field Analytic chemistry
Keywords Isotachophoresis; food chemistry and analysis
Description The new analytical method for the determination of content of sulphates and sulphites in the presence of carbonates by means of capillary isotachophoresis (CITP) was developed and this procedure was utilized for the analysis of wines, beers and nonsparkling mineral water samples. In case of beer and wine samples, the content of organic acids (e.g. benzoic, citric, lactic, acetic and sorbic acids) was determined in order to evaluate their impact on results obtained by developed technique.
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