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I. V. Seliverstova, A. A. Ivanov, V. V. Severov

Ion-Exclusion Determination of Hydroxycinnamic and Hydroxybenzoic Acids in Wines

Abstract

The regularities in the retention of aromatic carboxylic acids conditions of single-column ion-exclusion chromatography with spectrofotometric detection. The optimum conditions for determining aromatic acids with spectrofotometric detection are chose. The influence of eluants pH, detections wavelength on their determination was studied. Analytical parameters of using method were determined. It is established that solutions of 20 mM sulfuric acids are the most suitable eluants for single-column ion-exclusion determination. The developed technique was used for the qualitative and quantitative analysis of the real objects. Wine samples produced by different technology were qvaluated on the content of acids was determined.
Moscow University Chemistry Bulletin.
2004, Vol. 45, No. 1, P. 47
   

Copyright (C) Chemistry Dept., Moscow State University, 2002
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