Determination of Arabinose, Galactose, Mannose, Glucose, Ribose and Lactose in Yellow Rice Wine by Ion Chromatography-Integral Pulsed Amperometric Detection

Objective: To establish an ion chromatography-integral pulsed amperometric detection for simultaneous determination of arabinose, galactose, mannose, glucose, ribose and lactose in Chinese yellow rice wine, and to discuss the contents of these sugars. Methods: The chromatographic separation was carried out on a CarbopActM10 (250 mm×4 mm) column with sodium hydroxide and anhydrate sodium acetate as eluents. The flow rate was 1.0 mL·min⁻¹, and the column temperature was 30 ℃. The separation of six sugars was achieved within 20 min and the established method was used to determine the monosaccharide content in 26 yellow rice wine samples. Results: The reproducibility (RSD) of the method was less than 3.70%, the determination coefficient R² was ≥0.9990, the recoveries were 91.6%~109.1%, and the lowest detection limit was 2.99×10⁻³~1.38×10⁻³ µg·mL⁻¹. Conclusions: The main monosaccharide in yellow rice wine was glucose, and the contents of arabinose, galactose, mannose, ribose and lactose were low. The content of monosaccharide in semi-sweet yellow rice wine was higher than that in rice wine, and the difference was mainly related to brewing technology.