Determination of organic acids in rice wine by ion-exclusion chromatography

doi:10.3724/SP.J.1123.2013.11023

Abstract

Abstract:

An ion-exclusion chromatographic method for the simultaneous determination of organic acids in rice wine was developed. An IC-Pak Ion Exclusion column (300 mm×7.8 mm, 7 μm) was used at 50 ℃. The mobile phases were H₂SO₄(phase A) and acetonitrile (phase B) (98:2, v/v) at a flow rate of 0.5 mL/min. The gradient elution program was as follows: 0-40 min, 0.01 mol/L H₂SO₄ to 0.02 mol/L H₂SO₄; 40-50 min, 0.01 mol/L H₂SO₄. The injection volume was 10 μL. The detection wavelength was set at 210 nm. The results showed that oxalic acid, maleic acid, citric acid, tartaric acid, malic acid, ascorbic acid, succinic acid, lactic, fumaric acid, acetic acid, propionic acid, isobutyric acid and butyric acid were completely separated and determined in 30 min. The linear correlation coefficients were above 0.9997 in the range of 0.001-1.000 g/L. Under the optimized conditions, the recoveries of organic acids in rice wine were in the range of 93.4%-103.8% with the relative standard deviations (RSDs, n=5) of 0.1%-1.5%. This method is feasible, convenient, fast, accurate and applicable for the quantitative analysis of the organic acids in rice wine.

Key words: ion-exclusion chromatography (IEC), organic acids, rice wine

CLC Number:

O658

LIN Xiaojie, WEI Wei, HE Zhigang, LIN Xiaozi. Determination of organic acids in rice wine by ion-exclusion chromatography[J]. Chinese Journal of Chromatography, 2014, 32(3): 304-308.

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