Comparison of HPLC And Titrimetric Methods of Oxalic Acid Determination in Fermentation Broth

Ewa Walaszczyk , Waldemar Podgórski , Andrzej Żychiewicz , Remigiusz Olędzki

Abstract

The aim of the work was to present and compare the basic statistical parameters of titrimetric and HPLC methods of determination of oxalic acid concentration in fermentation liquid after A. niger cultivation on medium with sucrose as a carbon source. Both methods were tested with oxalic, citric and gluconic acids standards. Moreover, the HPLC analysis was done in order to determine the constitution of the fermentation liquid after biomass removing before and after calcium oxalate precipitation. Presented results show that both methods are linear, precise and accurate in the tested range. The reaction of oxalic acid with calcium chloride effects in over 99.8% precipitation of the oxalate in the fermentation broth sample, but the co-precipitation of citrate and gluconate in maximum amount of 3.4 g⋅dm-3 occurs. Despite that the titrimetric method is reliable and still used to determine the concentration of oxalic acid in liquids.
Author Ewa Walaszczyk (EaE / IChaFT / DBaFA)
Ewa Walaszczyk,,
- Department of Biotechnology and Food Analysis
, Waldemar Podgórski (EaE / IChaFT / DBaFA)
Waldemar Podgórski,,
- Department of Biotechnology and Food Analysis
, Andrzej Żychiewicz
Andrzej Żychiewicz,,
-
, Remigiusz Olędzki (EaE / IChaFT / DBaFA)
Remigiusz Olędzki,,
- Department of Biotechnology and Food Analysis
Journal seriesActa Scientiarum Polonorum - Biotechnologia, ISSN 1644-065X, e-ISSN 2083-8654, (B 6 pkt)
Issue year2017
No16 (1-4)
Pages63-69
Publication size in sheets0.5
Keywords in Englishoxalic acid, oxalic acid determination, titrimetric determination, HPLC
DOIDOI:10.30825/5.biot.7.2017.16.1.4.63
URL http://www.acta.media.pl/pl/action/getfull.php?id=5520
Languageen angielski
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Walaszczyk_Podgorski_Zychiewicz_Oledzki_Comparison_Of_HPLC_And_Titrimetric.pdf 324,53 KB
Score (nominal)6
ScoreMinisterial score = 6.0, 02-07-2019, ArticleFromJournal
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