Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization
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 est...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-234.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850205403513618432 |
|---|---|
| author | ZHANG Long, HAO Junguang, MO Wei, WAN Ruijie, WEI Haidan, QI Cen, HOU Hui, LIANG Zhenrong, WU Jinyan, LIN Haichao |
| author_facet | ZHANG Long, HAO Junguang, MO Wei, WAN Ruijie, WEI Haidan, QI Cen, HOU Hui, LIANG Zhenrong, WU Jinyan, LIN Haichao |
| author_sort | ZHANG Long, HAO Junguang, MO Wei, WAN Ruijie, WEI Haidan, QI Cen, HOU Hui, LIANG Zhenrong, WU Jinyan, LIN Haichao |
| collection | DOAJ |
| description | 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 (R<sup>2</sup>) ≥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. |
| format | Article |
| id | doaj-art-abeb829a328642e9b7192cc2f9deadd1 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-abeb829a328642e9b7192cc2f9deadd12025-08-20T02:11:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-09-0143923424010.11882/j.issn.0254-5071.2024.09.037Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatizationZHANG Long, HAO Junguang, MO Wei, WAN Ruijie, WEI Haidan, QI Cen, HOU Hui, LIANG Zhenrong, WU Jinyan, LIN Haichao01. Qinzhou Key Laboratory of Food Flavor Analysis and Control, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China;;2. Guangxi Tianlongquan Wine Co., Ltd., Hechi 546400, China;;3. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China;;4. College of Light Industry and Food Engineering, Guangxi University, Nanning 535000, ChinaIn 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 (R<sup>2</sup>) ≥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.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-234.pdftianlongquan seasoning glutinous rice wine|high performance liquid chromatography|amino acids pre-column derivatization |
| spellingShingle | ZHANG Long, HAO Junguang, MO Wei, WAN Ruijie, WEI Haidan, QI Cen, HOU Hui, LIANG Zhenrong, WU Jinyan, LIN Haichao Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization Zhongguo niangzao tianlongquan seasoning glutinous rice wine|high performance liquid chromatography|amino acids pre-column derivatization |
| title | Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization |
| title_full | Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization |
| title_fullStr | Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization |
| title_full_unstemmed | Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization |
| title_short | Determination of 18 amino acids in Tianlongquan seasoning glutinous rice wine by HPLC with pre-column derivatization |
| title_sort | determination of 18 amino acids in tianlongquan seasoning glutinous rice wine by hplc with pre column derivatization |
| topic | tianlongquan seasoning glutinous rice wine|high performance liquid chromatography|amino acids pre-column derivatization |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-234.pdf |
| work_keys_str_mv | AT zhanglonghaojunguangmoweiwanruijieweihaidanqicenhouhuiliangzhenrongwujinyanlinhaichao determinationof18aminoacidsintianlongquanseasoningglutinousricewinebyhplcwithprecolumnderivatization |