Determination of 10 organic acid in different kinds of mango by HPLC

It is very useful to study the determination of organic acid in mango, because the organic acid plays an important role not just in its flavor, but in its bacteriostasis and antioxygenation. The organic acid is good to prolong shelf life. This study makes an practical HPLC method to determine the content of ten organic acids in eight kinds of mango, which are the widely grown in Guangxi. The great operating condition is that: the Hypersil ODS-C 18(4.6 mm×250 mm, 5 μm) at 27 ℃, 0.01 mol/L NH 4 H 2 PO 4-H 3 PO 4 buffer solution(pH=2.9) at a fl ow rate of 1 mL/min, sample size at 10 μL and UV detector at 210 nm. The experiment proves that HPLC method is quite practical, for its high accuracy, high precision and good reproducibility. The conclusion is that the highest amount in mango is malic acid and citric acid, the next is α-ketoglutaric acid, tartaric acid, quininic acid, ascorbic acid, oxalic acid, the lowest amount is succinic acid, gallic acid and fumaric acid.