Determination of Phenolic Acids in Sugarcane Vinasse by HPLC with Pulse Amperometry

Figure 1

Effect of pH on first anodic peak current of studied phenolic acids employing 0.1 mol·L⁻¹ buffers and scan rate of 50 mVs⁻¹. CA: caffeic acid (180.2 mg·L⁻¹); FA: ferulic acid (194.2 mg·L⁻¹); GA: gallic acid (170.1 mg·L⁻¹); p-COA: p-coumaric acid (164.2 mg·L⁻¹); VA: vanillic acid (168.2 mg·L⁻¹).