An HPLC technique was developed for the analysis of individual organic acids in raw and baked sweet potato roots. Organic acids can be quantitated by isocratic elution with 0.0008 N H2SO4 as the mobile phase with a cation exchange resin column (Aminex HPX-87H) heated to 75'C and ultraviolet detection at 214 nm. The major organic acids in both raw and baked roots were malic, citric, and succinic. Trace amounts of oxalic, oxaloaetic, and an unknown compound were also detected. Over 96% recoveries of all organic acids added to sweet potato roots were obtained. [AS]
Journal Citation
v.33(4):743-745, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
