Food and Fermentation Industries

Determination of Poly (β-malic Acid) in Fermentation Broth by Reverse Phase High Performance Liquid Chromatography

  • Liu Sen-quan ,
  • Ruan Hong ,
  • Xu Ling-fen ,
  • Zhao Jing ,
  • Chen Zhong-hua
Expand

Online published: 2010-06-25

Abstract

Optimization of conditions for quantitative determination of the content of poly(β-malic acid)in fermentation broth was established by RP-HPLC.Methods:A(0.01 mol/L KH2PO4)∶B(methyl cyanide)= 95∶5 as mobile phase,using column Synergi 4u Polar-RP(4.6 × 250 mm,5 μm),Agilent 1200 series liquid color spectrum system to measure the contents of malic acid before and after acid hydrolysis,and their difference in value reports the content of poly(β-malic acid)in fermentation broth indirectly.Results showed that the target peaks and impure peaks were completely separated within 8 minutes,quantitative relative standard deviation is 0.6%~1.5% and the recovery is 98.2%~100 %.This method can be used to detect poly(β-malic acid)in fermentation broth with high accuracy and good reproducibility.

Cite this article

Liu Sen-quan , Ruan Hong , Xu Ling-fen , Zhao Jing , Chen Zhong-hua . Determination of Poly (β-malic Acid) in Fermentation Broth by Reverse Phase High Performance Liquid Chromatography[J]. Food and Fermentation Industries, 2010 , 36(06) : 142 -145 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.015

Outlines

/