薄層クロマトグラフィーによる有機酸の定量 : (第1報)ブドウ酒中の乳酸, リンゴ酸, 酒石酸の定量

概要

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Thin layer chromatography was investigated as a possible means of separating and determining organic acids. The best results were obtained with cellulose powder as carrier and ethyl acetateacetic acid-water as mobile solvent. This method was applied to the analysis of malic, lactic and tartaric acids in wine. The procedure was as follows : Fifty μl of wine treated with IRA 120 (batchwise method) was spotted on a thin layer plate, and the plate was developed in solvent (ethyl acetate, acetic acid, water, 4 : 1 : 2) by the ascending technique. The developed plate was dried and sprayed with 0.1% BPB (in water). The cellulose powder of the appropriate areas containing each acid component was the sucked off the plate, and after elution with destiled. water from the powder, the amount of acid was determined by the following colorimetry methods respectively : Lactic acid was measured by the Barker-Summerson method, malic acid by the Goodban method and tartaric acid by the new quantitative method measuring the color produced by reaction with 1% gallic acid at 660mμ (in conc. H_2SO_4).
社団法人日本生物工学会の論文
1964-07-15