Colorimetric Determination of Aconitic acid in sorgo

Poe, W.E. and Barrentine, B.F (1968) Colorimetric Determination of Aconitic acid in sorgo. Agricultural and Food Chemistry, 16 (6). pp. 983-984.

[img] PDF - Published Version
Restricted to ICRISAT researchers only


In a rapid colorimetric method for the determination of aconitic acid in sorgo juice, the acid is extracted from clarified starch-free juice with 2-butanone after lowering the juice pH to 1.3. One extraction re- layer, produce a purple colour which is read on a moves 99% of the aconitic acid. Othu organic acids, at the level found in sorgo juice, do not interfere with color development. Acetic anhydride and ridine, when added to an aliquot of the 2-butanone layer, produce a purple color which is read on a spectrophotorneter at 550 m.

Item Type: Article
Author Affiliation: Department of Agricultural Chemistry, Mississippi Agricultural Experiment Station, State College, Miss.39762
Subjects: Statistics and Experimentation > Experimentation
Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: Library ICRISAT-InfoSAT
Date Deposited: 29 Mar 2012 13:17
Last Modified: 29 Mar 2012 13:17
Official URL:

Actions (login required)

View Item View Item