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Abstract
An HPLC method is described for the determination of oxalic acid in cocoa and milk chocolate. Samples are extracted using 6N HCI; after extraction the pH of an aliquot is adjusted to 6.0 and interfering substances are eliminated through the use of a C18 Sep-pak®. The final HPLC determination uses a monolayer reversed phase column with an ion-pairing mobile phase and electrochemical detection. The results indicate excellent accuracy and precision.