黄酒成分HPLC分析

The HPLC Analysis of Rice Wine

使用waters高效液相色谱仪,从检测波长、磷酸缓冲盐的浓度2个方面对黄酒成分HPLC检测的色谱条件进行了研究。在此基础上,对原料酒及酸败黄酒的组分进行HPLC分析。结果表明,当检测波长为206nm,洗脱剂磷酸缓冲盐(pH=2.9)的浓度为0.15mmol/L时,黄酒样品具有较多的色谱峰和较高的响应值;在酸败黄酒样品中可检出不同于黄酒与原料黄酒样品的色谱峰。该研究可为进一步研究黄酒酸败机制及黄酒质量控制提供前期研究基础。

The HPLC analysis method of rice wine was established based on the comparison with the chromatograms detected under different wavelengths along with diverse concentrations of potassium dihydrogen phosphate （KDP）, and the HPLC es- say to the stuff and the rancid rice wine were followed by applying the formulated chromatographic condition. It resulted that more chromatographic peaks with higher response values were observed on the chromatogram detected with the wavelength 206nm and the mobile phase 0.15 mmol/L of KDP. It was noted that different peaks, probably the signals of the rancid ele- ments, were disclosed in the HPLC chromatogram of rancid sample. Our experiments would provide a reference for the fur- ther investigation on the mechanism of the rancidity＇ s occurrence and the quality control of rice wine.