Isocratic reverse-phase HPLC for determination of organic acids in kargi tulum cheese

Reverse-phase HPLC was assessed for the determination of most important organic acids in Kargi Tulum cheese. The method with a simple treatment of the sample succeeded in eluting nine organic acids in a single chromatographic run with the aid of buffer-acetonitrile gradient. A gradient programme using a mobile phase of aqueous 0.5% (w/v) (NH4)2HPO(4)-0.4% (v/v) acetonitrile at pH 2.24 was used to separate organic acids on a C-18 column. The best flow ratetime program was applied to take the ckromatogram in 35 min with a high linearity and excellent repeatability. The main organic acids of Kargi Tulum cheese were lactic, acetic, citric, propionic and formic acids. Pyruvic, uric and orotic acids were found to be lower in content while butyric acid was not detected in the samples.