IC Application Note No.

O-37
Title: Organic acids in roasted coffee

Summary: Determination of citric, malic, quinic, succinic, lactic, formic

and acetic acid in roasted coffee applying anion
chromatography with conductivity detection after
suppression.

Sample: Roasted coffee

Sample Preparation: 1 g of sample extracted in 100 mL ultrapure water (10 min
ultrasonic treatment), filtration (0.45 µm) prior to injection

Column: 6.1005.200 Metrosep Organic Acids – 250

Eluent: 0.5 mmol/L sulfuric acid
15% acetone
Suppressor: Metrohm Suppressor Module (MSM, 10 mmol/L LiCl)
Flow: 0.5 mL/min
Injection Volume: 20 µL

mV
1200

100 mV ≙ 2 µS/cm
1000
citric acid

800
formic acid

600
malic acid

acetic acid
quinic acid

system peak

400
succinic acid

lactic acid

200 6

10 11 12

ch1
5 6 7 8 9 10 11 12 13 14 15 16 17 min

Acids: Citric Malic Quinic Succinic Lactic Formic Acetic

mg/L mg/L mg/L mg/L mg/L mg/L mg/L

83.3 36.6 101 8.2 7.6 25.3 36.6

O-37