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Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore


A rapid and sensitive analytical method for the determination of main organic acids in wines was developed by capillary electrophoresis (CE) with indirect UV detection. Separation parameters including the pH of electrolyte, chromophore, and its concentration were optimized. The results showed that the optimal electrolyte for the separation of organic acids consisted of 10 mmol L−1 2, 4-dihydroxybenzoic acid (DHBA) at pH 3.6 containing 0.4 mmol L−1 cetyltrimethlammonium bromide (CTAB). DHBA as chromphore was selected based on the close mobility to the analyte and relatively large molar extinction coefficient. The method showed good linearity with limits of detection (LOD), ranging from 0.5 to 7.5 mg L−1. The relative standard deviation (RSD) of interday precisions for the peak area and the migration time were less than 7.2 and 0.8 %, respectively. The recoveries of the analyte in Chinese rice wine sample were between 90.3 and 106.9 % with RSD ranging from 1.4 to 8.9 %. The method was successfully applied to the commercial rice wine and beer samples with dilution and filtration.

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Correspondence to Li Wang.

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This study was funded by Food science and engineering-the most important discipline of Zhejiang Province (JYTsp20141061), National Natural Science Foundation of China (31471639), and Basic Projects Fund of Zhejiang Gongshang University (3100XJ1514126).

Conflict of Interest

Qi Liu declares that she has no conflict of interest. Li Wang declares that she has no conflict of interest. Jie Hu declares that he has no conflict of interest. Yanni Miao declares that she has no conflict of interest. Zixue Wu declares that he has no conflict of interest. Jianrong Li declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Liu, Q., Wang, L., Hu, J. et al. Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore. Food Anal. Methods 10, 111–117 (2017).

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  • Capillary electrophoresis (CE)
  • Organic acids
  • Chromophore
  • Rice wine
  • Beer