A method of simultaneous rapid determination for total ascorbate, total erythorbate and sorbic acid in wine was developed by using high performance liquid chromatography (HPLC) with ultraviolet (UV) detection.
Wine sample which contained each additive was treated with a Sep-pak CN cartridge, and then dehydroascorbic acid (DHA A) and dehydroerythorbic acid (DHEA) in flow-through fraction were reduced by dithiothreitol (DTT) to ascorbic acid (AA) and erythorbic acid (EA), respectively. The reduction was completed in 15 min at room temperature. The resulting total AA, total EA and sorbic acid (SA) in this fraction were resolved on a DEVELOSIL-NH2 column, and detected by UV (268 nm) absorption. The detection limits of these additives in wine were 3 mg/kg. The coefficients of variation (n=5) were 2. 8% for total AA (50 ppm), 2. 0% for total EA (50 ppm) and 3. 5% for SA (50 ppm) in spiked wine.
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