CITP anion analysis of beverages
| Authors | |
|---|---|
| Year of publication | 2014 |
| Type | Article in Proceedings |
| Conference | CECE 2014 |
| MU Faculty or unit | |
| 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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