HPLC Organic Acid Analysis in Different Citrus Juices under Reversed Phase Conditions

A reversed phase HPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10 degrees C by using a potassium dihydrogen orthophosphate buffer (pH 2.8) as mobile phase, an Hypersil Gold aQ Analytical Column and diode array detection at lambda=254 nm for ascorbic acid and lambda=214 nm for the other organic acids. Organic acid profiles of ten species of Citrus: sweet orange, minncola, clementine, mandarin orange, pomelo, lemon, lime, sweetie, white and pink grapefruit were established. Species significantly affect the organic acid distribution of citrus fruit juices. In all citrus juices, the most abundant organic acid was citric acid, ranging from 6.88 to 73.93 g/l. Citrus juices are good sources of ascorbic acid (0.215-0.718 g/l). The average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.