Sorbic Acid in Wines

Discussions about methods and best practices across food quality, safety and authenticity testing.

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Hello

I analysed sorbic acid and benzoic acid in wines using HPLC.
Between those two peaks, appears another peak, but I don't know what analyte is this. Please, could someone help me?

Mobile phase:
70 % acetate amonium buffer (0,4 g/L) pH 4,5 (ajusted with acetic acid)
30 % acetonitrile

wave lenght = 254 nm

The samples are diluited 10 x.

column C18

Thank you!
I always distilled (Kjeldahl microdistillation apparatus)my samples into water before HPLC in order to eliminate sample matrix effects. So I have no idea!
The unknown could be identified by QTOF LCMS.
3 posts Page 1 of 1

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