Weak-acid preservatives are anions that are widely used to prevent microbial spoilage of acidic foods and beverages, such as soda, fruit juice, soy sauce, jams, and other condiments. Inhibition by weak acids involves rapid diffusion of undissociated molecules through the plasma membrane, which liberates protons and acidifies the cytoplasm, preventing growth of microbes. Preservatives are more effective at low pH values where solutions contain increased concentrations of undissociated acids.
Using a Thermo Scientific™ Reagent-Free™ ion chromatography (RFIC™) system simplifies weak-acid analysis, enabling full control of the hydroxide eluent concentration through Thermo Scientific™ Chromeleon™ Chromatography Data System (CDS) software. Samples only require a simple dilution prior to injection, and precision is significantly improved by avoiding manual preparation of eluents.
|Application Note||Sample||IC Column|
|Rapid Determination of Phosphate and Citrate in Carbonated Soft Drinks Using a Reagent-Free™ Ion Chromatography System (AN 169)||Soft drinks||Dionex IonPac Fast Anion III Columns|
|Determination of Benzoate in Liquid Food Products by Reagent-Free Ion Chromatography (AN 165)||Soy sauce||Dionex IonPac AS18 Columns|
|Determination of Total and Free Sulfite in Foods and Beverages (AN 54)||Wine||Dionex IonPac ICE-AS1 Columns|
|Determination of Iodide and Iodate in Soy- and Milk-based Infant Formulas (AN 37)||Milk and Infant Formula||Dionex IonPac AS11 Columns|