Capillary electrophoresis for the analysis of short-chain organic acids in coffee.

Abstract

Asimple and rapid capillary electrophoresis method for low-molecular mass carboxylic acids measurement in coffee has been optimised and validated. Regarding separation conditions, phosphate concentration in the background electrolyte, surfactant type [cetyltrimethylammonium bromide (CTAB), tetradecyltri methylammonium bromide (TTAB) and hexadimethrine bromide (HDB)], percentages of organic modifier and pH were assayed. The best conditions were: 500mM phosphate buffer at pH 6.25 with CTAB 0.5 mM. The separation was carried out with an uncoated fused-silica capillary (57 cm×50 m i.d.) which was operated at −10 kV potential. Detection was performed at 200 nm. In such conditions 17 short-chain organic acids: oxalic, formic, fumaric, mesaconic, succinic, maleic, malic, isocitric, citric, acetic, citraconic, glycolic, propionic, lactic, furanoic, pyroglutamic, quinic acids plus nitrate were separated, identified and measured. Validation parameters of the method allow us to consider it lineal, accurate and precise and, therefore, reliable for its employment in food composition studies or for quality control. Results in coffees with different industrial treatment allow the detection of important differences in the organic acid profile.