Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

Table 2

Analytical parameters for HPLC analysis of organic acids.

Organic acid	Correlation coefficient ()	LOD^1 (mg/kg)	LOQ^2 (mg/kg)	Recovery^3 (%)	CV^4 (%)
Oxalic acid	0.99986	4.447	13.475	97.55	0.53
Citric acid	0.99978	1.136	3.442	91.60	0.54
Tartaric acid	0.99985	1.759	5.329	100.99	0.37
Malic acid	0.99972	1.683	5.101	107.21	1.29
Succinic acid	0.99955	1.321	4.003	109.81	1.26
Lactic acid	0.99958	1.503	4.555	93.35	0.81
Fumaric acid	0.99915	1.309	3.967	90.12	0.72
Acetic acid	0.99880	0.806	2.442	97.55	1.99

of detection.
Limit of quantification.
Recovery of citric acid, malic acid, succinic acid, lactic acid, and acetic acid spiked at 1,000 ppm, oxalic acid spiked at 200 ppm, tartaric acid spiked at 500 ppm, and fumaric acid spiked at 5 ppm.
Coefficient of variation.