黄酒中丁二酸的分离、纯化和鉴定

Isolation, purification and identification of succinic acid in rice wine

采用AB-8大孔树脂和反相C18柱色谱分离获得了黄酒中的1个较强极性的物质,经红外光谱显示该物质含有C=O键和C-O键,并有-CH2-存在;核磁共振谱图显示含有-COOH和-CH2-基团,其比例为1∶1;GC-MS证实了该物质的纯度较高,基峰质荷比为55,M+1峰的质荷比为119,含有-COOH(+m/z=45)和亚稳态离子峰C2H3(+m/z=27)的碎片,综合解析后推断该物质为丁二酸,为黄酒酿造过程中微生物发酵所产生,对黄酒的风味和功能都具有重要影响。

A component with higher polarity in rice wine was isolated using AB-8 macroporous resin and RP-C18 column chromatograph. Its structure was determined by spectral analysis. The results of infrared spectrum showed that it contains C=O and C-O function groups, as well as -CH2-. The result of NMR indicated that there were -COOH and -CH2-, and their proportion was 1 ： 1. Its purity was proved to be high by GC-MS, and m/z of base peak and m/z of M＋1 were 55 and 119, respectively. It also had ion peaks of-COOH （m/z=45） and C2H3＋ （m/z=27）. Based on these results, the compound was inferred as succinic acid, which is produced by microorganism in ricw wine fermentation and plays an important role in the flavor and function of rice wine.