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

XU Nuo; YAO Zheyuan; CHE Jinshui; YE Mingli; CHEN Meilan

doi:10.13386/j.issn1002-0306.2021050209

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 254-259. > DOI: 10.13386/j.issn1002-0306.2021050209

XU Nuo, YAO Zheyuan, CHE Jinshui, et al. Determination of Arabinose, Galactose, Mannose, Glucose, Ribose and Lactose in Yellow Rice Wine by Ion Chromatography-Integral Pulsed Amperometric Detection[J]. Science and Technology of Food Industry, 2022, 43(3): 254−259. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050209.

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

1.
College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China
2.
Themofisher Scientific College of Life Sciences, Shanghai 201203, China

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Received Date: May 24, 2021
Available Online: December 03, 2021

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Abstract

Abstract

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.
- ion chromatography,
- integral pulsed amperometric detection,
- yellow rice wine,
- simple sugars content

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References (28)

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