Determination of free amino acids in Shaanxi glutinous rice wine with ninhydrin post-column derivatization

Author

Xiaoxian, He ; Haishan, Chang ; Zehong, Yu

Author_Institution

Coll. of Life Sci. & Eng., Shaanxi Univ. of Sci. & Technol., Xi´´an, China

fYear

2011

fDate

27-29 May 2011

Firstpage

900

Lastpage

904

Abstract

A high performance cation-exchange chromatography with ninhydrin post-column derivatization method for the determination of amino acids was established. The amino acid composition of the glutinous rice wine of 17 common free amino acids including 7 essential amino acids that are required in human body were determined. Linear correlation coefficient were between 0.9913~0.9992, RSD were between 0.32~2.45. The method was distinguished for its high rapid, high resolution, good reproducibility. It used be to assay free amino acid compounds in fermented wines. The total free amino acids and essential amino acids in Coix Seed wine were significantly higher than other types of wine.

Keywords

agricultural products; beverages; chromatography; correlation methods; fermentation; ion exchange; organic compounds; Coix seed wine; Shaanxi glutinous rice wine; cation-exchange chromatography; fermentation; free amino acid determination; linear correlation coefficient; ninhydrin post-column derivatization methods; Amino acids; Catalogs; Correlation; Laboratories; Mobile communication; Ovens; Proteins; amino acids; glutinous rice wine; high performance cation-exchange chromatography; ninhydrin post-column derivatization;

fLanguage

English

Publisher

ieee

Conference_Titel

New Technology of Agricultural Engineering (ICAE), 2011 International Conference on

Conference_Location

Zibo

Print_ISBN

978-1-4244-9574-0

Type

conf

DOI

10.1109/ICAE.2011.5943934

Filename

5943934