Page 253 - Analytical method for food addtives

E334–7, E354: L-tartaric acid and its salts 167

13.3 Recommendations
There are several methods available for the analysis of L-tartaric acid in foods but
none specifically for pasta or beer. Further method development is required to
establish methods for these matrices.

13.4 References
1 ‘Fruit and vegetable juices – Determination of tartaric acid in grape juices – method by
high performance liquid chromatography’, BS 12137: 1998.
2 ‘Tartaric acid in frozen musts and wines. Optimization of Rebelein’s method and
validation by HPLC’, Almela L, Lázaro I, López-Roca J M, Fernández-López J A. Food
Chemistry (1993) 47, 357–361.
3 ‘Determination of organic acids in wines: a review’, Alonso E V, de Torres A G, Molina
A R, Pavon J M C. Quimica Analitica (1998) 17(4), 167–175.
4 ‘Capillary electrophoresis for evaluating orange juice authenticity: a study on Spanish
oranges’, Saavedra L, Ruperez F J, Barbas C. Journal of Agricultural and Food
Chemistry (2001) 49(1), 9–13.
5 ‘Simultaneous determination of 8 kinds of organic acids in formula feed by capillary
electrophoresis’, Ishikuro E, Hibino H, Soga T, Yanai H, Sawada H. Journal of the Food
Hygienic Society of Japan. (2000) 41(4), 261–267.
6 ‘Simultaneous determination of organic acids in wine samples by capillary electrophore-
sis and UV detection: Optimization with five different background electrolytes’,
Castineira A, Pena R M, Herrero C, Garcia-Martin S. HRC-Journal of High Resolution
Chromatography (2000) 23(11), 647–652.
7 ‘AOAC Official Method 920.69. Tartaric acid (total) in wines, titration method’, AOAC
Official Method of Analysis (2000) 28.1.34 p 9.
8 ‘AOAC Official Method 928.05. Tartaric acid in cheese, quantitative method’, AOAC
Official Method of Analysis (2000) 33.7.20 p 75.
9 ‘AOAC Official Method 910.03. Tartaric acid (total) in fruits and fruit products,
bitartrate method’, AOAC Official Method of Analysis (2000) 37.1.39 p 11.

13.5 Appendix: method procedure summaries

Fruit and vegetable juices – determination of tartaric acid in grape juices –
method by high performance liquid chromatography 1

Preparation of the test sample
Normally products should not be pre-treated. However, dilution may be necessary
and their analysis by this method should be on a volumetric basis, results being
expressed per litre of sample. The analysis of concentrated products may also be
carried out on a volumetric basis, after dilution to a known relative density. In this
case the relative density should be indicated. Based on a weighed sample and
taking the dilution factor for analysis into account, the results may also be
expressed per kilogram of product. In products with a high viscosity and/or a very
high content of cells (for example pulp), a determination on the basis of a weighed
test sample is the usual procedure.