Research Information System
IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION, vol.24, no.1, pp.1-6, 2005 (SCI-Expanded)
Low molecular weight organic acids are most predominant in apple juice among these components fiimaric acid was not exceed more than 5 ppm. It was thought that the HPLC is the best method of the determination of organic acids in the apple juice. In this study, chromatographic separation of organic acids of apple juice was obtained by preparing a sample and by applying them to acid phase for extraction and various organic acids content of apple juice, fumaric acid, oxalic acid, tartaric acid and shikimic acids were commented as qualitative and quantitative, too.