Quantification of Organic Acids in Fermented Shrimp Waste by HPLC

Dalia Isabel Sánchez-Machado, Jaime López-Cervantes* and Oliviert Martínez-Cruz

Department of Biotechnology and Food Sciences, Technological Institute of Sonora, 5 de Febrero 818, Cd. Obregón, MX-85000 Sonora, Mexico

Article history:
Received June 8, 2006
Accepted February 14, 2007

Key words:
organic acids, HPLC, lactic acid fermentation, shrimp waste

Summary:
This work describes a simple, rapid, and reliable HPLC method for the determination of organic acids in fermented shrimp waste. Lactic, acetic and citric acids were quantified by HPLC with UV detection, on a 250×4.6 mm Extrasil ODS 5-μm column, mobile phase was ultrapure water adjusted with metaphosphoric acid to pH=2.1, flow rate 0.6 mL/min, column temperature 30 °C, and detection wavelength 210 nm. Under these conditions, the recovery (97.5 %) and the method repeatability (RSD=6.2 %) for lactic acid were of satisfying quality. Organic acids can preserve the quality and nutritive value of fermented shrimp waste.

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