Applications of chiral ligand-exchange chromatography for the analysis of D- and L-lactic acid content of wine and other foodstuffs

LC-GC North America

Volumn 21, Issue 6, 2003, Pages 554-562

  Buglass, Alan J ^a   Lee, Suk Hean ^b  

^a Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^b ANGLIA RUSKIN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; YOGHURT;

BEER; CHEMICAL ANALYSIS; CHIRALITY; ENANTIOMER; FERMENTATION TECHNIQUE; FOOD ANALYSIS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; METHODOLOGY; NONHUMAN; REVIEW; SOLID PHASE EXTRACTION; WINE;

EID: 0038176433     PISSN: 15275949     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (22)

1. M.A. Amerine and C.S. Ough, Methods for the Analysis of Musts and Wine (John Wiley & Sons, New York, 1980), p. 64.
2. I.S. Hornsey, Chemistry of Brewing (Royal Society of Chemistry, Cambridge, United Kingdom, 2001), pp. 217-223.
3. C. Ollieman and E.S. de Vries, Neth. Milk Dairy J. 42, 111-120 (1988).
4. "UV Method for the Determination of D- and L-Lactic Acid in Foodstuffs and Other Materials," catalog number 1112 821, Boehringer Mannheim GmbH (Mannheim, Germany, 1989).
5. A.J. Buglass and S.H. Lee, J. Chromatogr. Sci. 38, 207-210 (2000).
6. H. Ukeda, N. Yamamoto, M. Sawamura, and H. Kusunose, Anal. Sci. 11, 941-945 (1995).
7. "UV Method for the Determination of L-Malic Acid in Foodstuffs and Other Materials," catalog number 139 068, Boehringer Mannheim GmbH (Mannheim, Germany, 1989).
8. L.W. Doner and P.J. Cavander, J. Food Sci. 53, 1898-1899 (1988).
9. A. Billingsley, M. Parker, P. Bowden, and A.J. Buglass, Analusis 24, 29-30 (1996).
10. A.J. Buglass and S.H. Lee, J. Chromatogr. Sci. 39, 453-458 (2001).
11. A.A. Miles and S.S. Misra, J. Hyg. Camb. 38, 732-749 (1938).
12. G.W.A. Fowles, J. Wine Res. 3, 25-41 (1992).
13. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, and A. Lonvaud, Handbook of Enology, vol. 1 (John Wiley & Sons, New York, 2000), p. 160.
14. J. Halliday and H. Johnson, The Art and Science of Wine (Mitchell Beazley, London, 1992), p. 88.
15. A.J. Buglass and S.C. Garnham, Am. J. Enol. Vitic. 42, 63-66 (1991).
16. T. Stevenson, Grape Press 111, 20-41 (1997).
17. W.M. Kliewer, C. Howarth, and M. Omori, Am. J. Enol. Vitic. 18, 42-54 (1967).
18. A. Hanson, Burgundy (Faber and Faber, London, 1982), pp. 105-106.
19. D. Tusseau and C. Benoit, J. Chromatogr. 395, 323-333 (1987).
20. E. Peynaud and A. Maurie, Am. J Enol. Vitic. 10, 32-36 (1958).
21. J. Ribereau-Gayon, Annales Nutr. et Aliment. 9, A95-A112 (1955).
22. S. Skelton, Grape Press 108, 25-26 (1997).