Page 192 - Analytical method for food addtives

E297: Fumaric acid and its salts 129

A suitable method for the analysis of organic acids, including fumaric acid, in
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beer was carried out on four Italian lager beer samples. The method consisted of
degassing and decolourising the beer before filtering and neutralising prior to the
sample being placed on an anionic resin column. The organic acids were eluted
from the column with 0.1 N HCl, diluted with water and filtered prior to HPLC
analysis. The fumaric acid was analysed by HPLC using an Alltima C18 column
with methanol–water–phosphoric acid mobile phase with refractive index detection.
The procedure for this method is given in the Appendix and the performance
characteristics are given in Table 10.4.

10.3 Recommendations
Methods are available for fumaric acid in fruits and fruit juices but no methods are
available for desserts or sugar confectionery, therefore these methods need to be
developed.

10.4 References
1 ‘Inter-laboratory variability of methods used for the detection of economic adulteration
in apple juice’, Zyren J, Elkins E R. J.Assoc. Off. Anal. Chem. (1985) 68(4), 672–676.
2 ‘Evaluation of apple juice authenticity by organic acid analysis’, Evans R H,
VanSoestbergen A W, Ristow K A. J. Assoc. Off. Anal. Chem. (1983) 66 (6), 1517–1520.
3 ‘HPLC method for separation and determination of non-volatile organic acids in orange
juice’, Lee H S. J. Agric. Food Chem. (1993) 41(11), 1991–1993.
4 ‘Ion exchange chromatography. Determination of organic acids in fruits and juices’,
Anon. LaborPraxis (1993) 17(1), 37. [German]
5 ‘HPLC as an analysis method for quality control of food – determination of organic acids
and the preservatives benzoic and sorbic acid in beverages and other food’, Weimar A,
Sturrman H W, GIT Fachz, Lab. (1993) 37(8), 652–654. [German]
6 ‘Detection and addition of [L(-)- and DL-] malic acid in apple and pear juices by
quantitative determination of fumaric acid’, Junge C, Spadinger C. Fluess. Obst. (1982)
2, 57–62. [German]
7 ‘Determination of fumaric acid in commercially available malic acids and apple drinks
by HPLC’, Zenki M, Itoh T, Toei K. Bunseki Kagaku (1990) 39(6), T89–T92. [Japanese]
8 ‘Comparative high-pressure liquid chromatographic and enzymic analysis for fruit acids
in fruit juices’, Eckert M, Baumann G, Gierschner K. Fluess. Obst (1987) 54(3), 134–
138. [German]
9 ‘Simultaneous determination of organic acids and vitamin C in green beans by liquid
chromatography’, VazquezOderiz M L, VazquezBlanco M E, LopezHernandez J,
SimalLorano J, RomeroRodriguez M A. Journal of AOAC International (1994) 77(4),
1056–1059.
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10 ‘Sugar, nonvolatile Acid, C/ C ratio, and mineral analysis for the determination of the
authenticity and quality of red raspberry juice composition’, Durst R W, Wrolstad R E,
Krueger D A. Journal of AOAC International (1995) 78(5), 1195–1204.
11 ‘AOAC Official Method 986.13. Quinic, malic and citric acids in cranberry juice
cocktail and apple juice, liquid chromatographic method’, 37.1.46. AOAC Official
Methods of Analysis (1995) Supplement March 1996.Chapter 37, p 13.