Determination of four organic acids in sauce-flavor Baijiu by HPLC
This study established a method for determining the contents of four organic acids (lactic acid, acetic acid, butyric acid and caproic acid) in sauce-flavor (Jiangxiangxing) Baijiu by HPLC. An InertSustainSwift C<sub>18</sub> chromatographic column (4.6 mm×250 mm, 5 μm) was se...
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-281.pdf |
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| author | YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu |
| author_facet | YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu |
| author_sort | YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu |
| collection | DOAJ |
| description | This study established a method for determining the contents of four organic acids (lactic acid, acetic acid, butyric acid and caproic acid) in sauce-flavor (Jiangxiangxing) Baijiu by HPLC. An InertSustainSwift C<sub>18</sub> chromatographic column (4.6 mm×250 mm, 5 μm) was selected. The mobile phase gradient elution was carried out with methanol-0.02 mol/L potassium dihydrogen phosphate aqueous solution (pH=2.30) at a flow rate of 1.0 ml/min, the column temperature was 35 ℃. The quantitative analysis was performed using external standard method. The results showed that all the four organic acids reached baseline separation within 20 min. The method has a good linear relationship (R<sup>2</sup>>0.997 9) for the determination of lactic acid and acetic acid, butyric acid and hexanoic acid in the mass concentration ranges of 300-4 200 mg/L and 20-400 mg/L, respectively. The detection limits of the four organic acids were 0.003 1-0.005 3 mg/ml, and the quantification limits were 0.009 3-0.016 5 mg/ml. The relative standard deviations of the precision experiments results were below 2%, and the average recovery rates were 95.48%-100.53%. The method was simple to operate, had high precision, and could accurately detect the contents of organic acids in different samples of Baijiu. It was suitable for the determination of four organic acids in Baijiu during production. |
| format | Article |
| id | doaj-art-6c8a1b264c48498a91dc317c084201b4 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-6c8a1b264c48498a91dc317c084201b42025-08-20T02:59:58ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-0144628128610.11882/j.issn.0254-5071.2025.06.040Determination of four organic acids in sauce-flavor Baijiu by HPLCYI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu01. Brewing Technology Industrial College, Hubei University of Arts and Sciences, Xiangyang 441053, China; ;2. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China; ;3. School of Food Science and Technology, Shihezi University, Shihezi 832000, China; ;4. Xinjiang Wuwu Liquor Industry Co., Ltd., Huyanghe 830099, ChinaThis study established a method for determining the contents of four organic acids (lactic acid, acetic acid, butyric acid and caproic acid) in sauce-flavor (Jiangxiangxing) Baijiu by HPLC. An InertSustainSwift C<sub>18</sub> chromatographic column (4.6 mm×250 mm, 5 μm) was selected. The mobile phase gradient elution was carried out with methanol-0.02 mol/L potassium dihydrogen phosphate aqueous solution (pH=2.30) at a flow rate of 1.0 ml/min, the column temperature was 35 ℃. The quantitative analysis was performed using external standard method. The results showed that all the four organic acids reached baseline separation within 20 min. The method has a good linear relationship (R<sup>2</sup>>0.997 9) for the determination of lactic acid and acetic acid, butyric acid and hexanoic acid in the mass concentration ranges of 300-4 200 mg/L and 20-400 mg/L, respectively. The detection limits of the four organic acids were 0.003 1-0.005 3 mg/ml, and the quantification limits were 0.009 3-0.016 5 mg/ml. The relative standard deviations of the precision experiments results were below 2%, and the average recovery rates were 95.48%-100.53%. The method was simple to operate, had high precision, and could accurately detect the contents of organic acids in different samples of Baijiu. It was suitable for the determination of four organic acids in Baijiu during production.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-281.pdforganic acid|sauce-flavor baijiu|high performance liquid chromatography|condition optimization |
| spellingShingle | YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu Determination of four organic acids in sauce-flavor Baijiu by HPLC Zhongguo niangzao organic acid|sauce-flavor baijiu|high performance liquid chromatography|condition optimization |
| title | Determination of four organic acids in sauce-flavor Baijiu by HPLC |
| title_full | Determination of four organic acids in sauce-flavor Baijiu by HPLC |
| title_fullStr | Determination of four organic acids in sauce-flavor Baijiu by HPLC |
| title_full_unstemmed | Determination of four organic acids in sauce-flavor Baijiu by HPLC |
| title_short | Determination of four organic acids in sauce-flavor Baijiu by HPLC |
| title_sort | determination of four organic acids in sauce flavor baijiu by hplc |
| topic | organic acid|sauce-flavor baijiu|high performance liquid chromatography|condition optimization |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-281.pdf |
| work_keys_str_mv | AT yizhongweicaiwenchaoyupeirongchenweishanchunhuiwangyurongqudingwu determinationoffourorganicacidsinsauceflavorbaijiubyhplc |