Chromatographia

, Volume 29, Issue 11–12, pp 557–561

HPLC method for the analysis of organic acids, sugars, and alcohol in extracts of fermenting cocoa beans

  • K. I. Tomlins
  • D. M. Baker
  • I. J. McDowell
Originals

Summary

A cation-exchange HPLC column was evaluated for the analysis of sugars (sucrose, glucose, fructose), acids (citric, lactic and acetic) and ethanol in extracts of cocoa, preserved in a solution of benzoic acid (0,2 % w/v). Optimum sensitivity, precision and selectivity was achieved when the column was operated at a temperature of 25 °C and the combination of a refractive index detector and peak height measured peaks was employed. The limit of detection was 3.5 ng acetic acid, 5.5 ng sucrose, 6.3 ng fructose and lactic acid, 7.3 ng citric acid, 10.5 ng glucose and 12.4 ng ethanol. The extracts of cocoa were stable over a 10 week period, permitting the analysis of large numbers of samples without degradation of the analytes.

Key Words

Column liquid chromatography Cation-exchange chromatography Organic acids, sugars and alcohol Cocoa beans 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. [1]
    B. D. Braigrie, S. J. Rumbelow, J. Sci. Food Agric.39, 357 (1987).Google Scholar
  2. [2]
    J. F. Lewis, in “Report on the Proceedings on the workshop on cocoa quality and grading”, Kuala Lumpur, Malaysia, 17th Feb 1987, 63.Google Scholar
  3. [3]
    C. F. Chong, R. Shepherd, Y. C. Poon, in “Proc. Int. Conference on Cocoa and Coconuts”, 387 (1978).Google Scholar
  4. [4]
    J. Dougan, 8th Int. Cocoa Res. Con., 1981, 813.Google Scholar
  5. [5]
    J. G. Carr, P. A. Davis, J. Dougan in “Cocoa fermentation in Ghana and Malaysia I”, ODNRI, Chatham, UK, 1979.Google Scholar
  6. [6]
    A. S. Lopez, Rev. Theobroma9, 25 (1979).Google Scholar
  7. [7]
    Anon, in “A record of fermentation trials performed at CRIG, Tafo, Ghana”, A Cocoa Chocolate and Confectionery Alliance Publication, London, UK, 1981.Google Scholar
  8. [8]
    B. Meyer, B. Biehl, M. B. Said, J. Samarakoddy, J. Sci. Food Agric.48, 285 (1989)Google Scholar
  9. [9]
    B. Biehl, B. Meyer, G. Crone, L. Pollmann, M. B. Said, J. Sci. Food Agric.48, 189 (1989).Google Scholar
  10. [10]
    U. Bracco, N. Grailhe, W. Rostagno, R. H. Egli, J. Sci. Food Agric.20, 713 (1969).Google Scholar
  11. [11]
    E. V. Packiyasothy, E. R. Jansz, U. M. Senanayake, R. C. Wijesundara, P. Wickremasinghe, J. Sci. Food Agric.32, 873 (1981).Google Scholar
  12. [12]
    G. L. Pettipher, J. Sci. Food Agric.37, 929 (1986).Google Scholar
  13. [13]
    Bio-Rad Catalogue, Watford, UK, March 1989; p. 42.Google Scholar
  14. [14]
    L. F. Ross, D. C. Chapital, J. Chromatogr. Sci.25, 112 (1987).Google Scholar
  15. [15]
    P. Pfeiffer, F. Radler, Z. Lebensm. Unters. Forsch.181, 24 (1985).Google Scholar
  16. [16]
    R. D. Coker, K. Jewers, K. I. Tomlins, G. Blunden, Chromatographia25, 875 (1988).Google Scholar
  17. [17]
    G. Rumsby, J. Belloque, R. S. Ersser, W. T. Seakins, Clin. Chim. Acta,163 171 (1987).Google Scholar
  18. [18]
    L. R. Synder, J. J. Kirkland, in “Introduction to Modern Liquid Chromatography”, J. Wiley and Sons Inc., Chichester, UK, 1979, p. 144.Google Scholar
  19. [19]
    F. Hardy, in “Cacao Manual Inter-American Inst. Agric. Sciences”, Turrialba, Costa Rica, 1960; p. 350.Google Scholar
  20. [20]
    S. Ebel, J. Hocke, J. High Res. Chromatogr. Chromatogr. Comm.2, 156 (1978).Google Scholar

Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1990

Authors and Affiliations

  • K. I. Tomlins
    • 1
  • D. M. Baker
    • 1
  • I. J. McDowell
    • 1
  1. 1.Natural Resources InstituteChatham MaritimeUK

Personalised recommendations