Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization
Year: 2024
Type: article
Abstract: In order to meet the quality control requirements of accurately production of seasoning glutinous rice wine, a method for quantitative determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by high performance liquid chromatography (HPLC) with pre-column derivatization was established basing on reverse phase column. By optimizing the elution gradient, the targeted chromatographic peaks of 18 amino acids in the wine were effectively separated, the optimal chromatographic conditions were determined, and then the quantitation method was developed followed by corresponding methodology investigation. The results showed that the optimized chromatographic conditions were as follows: phenyl isothiocyanate as derivative reagent, acetonitrile ∶ water (4∶1, V/V) as mobile phase A, 0.019 mol/L sodium acetate solution (pH=6.2) as mobile phase B, gradient elution, column temperature 28 ℃, flow rate 1 ml/min, detection wavelength 245 nm. In the linear range of the amino acid standard curves, the correlation coefficient (R2) ≥0.998 7, the average standard recovery was 92.38%-104.86%, the relative standard deviation (RSD) was less than 4.45%, and the RSD of repeatability and precision tests was less than 5%. The method was simple, accurate and efficient, and could be used to quantitatively determine the contents of amino acids in Tianlongquan seasoning glutinous rice wine and related products.
Author: ZHANG Long, HAO Junguang, MO Wei, WAN Ruijie, WEI Haidan, QI Cen, HOU Hui, LIANG Zhenrong, WU Jinyan, LIN Haichao
Institutions: Guangxi University, Beibu Gulf University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6884726175
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