离子色谱-积分脉冲安培法检测黄酒中的阿拉伯糖、半乳糖、甘露糖、葡萄糖、核糖、乳糖

徐诺; 姚哲渊; 车金水; 叶明立; 陈梅兰

doi:10.13386/j.issn1002-0306.2021050209

离子色谱-积分脉冲安培法检测黄酒中的阿拉伯糖、半乳糖、甘露糖、葡萄糖、核糖、乳糖

Determination of Arabinose, Galactose, Mannose, Glucose, Ribose and Lactose in Yellow Rice Wine by Ion Chromatography-Integral Pulsed Amperometric Detection

摘要

摘要: 目的：以保留时间定性、外标法定量，建立离子色谱-积分脉冲安培法同时检测黄酒中的阿拉伯糖、半乳糖、甘露糖、葡萄糖、核糖、乳糖，并对这几种糖的含量进行探讨。方法：色谱分离选用CarboPac^TM10（250 mm×4 mm）分析柱，以氢氧化钠和无水乙酸钠为淋洗液进行梯度洗脱，流速为 1.0 mL·min⁻¹，柱温为30 ℃的色谱条件，在20 min内实现6种糖的分离，利用建立的方法对26个黄酒样品中的单糖含量进行测定。结果：该方法的重现性（RSD）≤3.70％，决定系数R²≥0.9990，加标回收率为91.6%~109.1%，最低检出限为2.99×10⁻³~1.38×10⁻² µg·mL⁻¹，表明了该方法灵敏度高、准确性好、精密度高。结论：黄酒中主要存在的单糖是葡萄糖，含量为14.31～60.42 g/L，阿拉伯糖、半乳糖、甘露糖、核糖和乳糖的含量较低；半甜型黄酒中葡萄糖的含量高于加饭酒，其含量的差异可能与酿造工艺有关。

Abstract: Objective: To establish an ion chromatography-integral pulsed amperometric detection for simultaneous determination of arabinose, galactose, mannose, glucose, ribose and lactose in Chinese yellow rice wine, and to discuss the contents of these sugars. Methods: The chromatographic separation was carried out on a CarbopActM10 (250 mm×4 mm) column with sodium hydroxide and anhydrate sodium acetate as eluents. The flow rate was 1.0 mL·min⁻¹, and the column temperature was 30 ℃. The separation of six sugars was achieved within 20 min and the established method was used to determine the monosaccharide content in 26 yellow rice wine samples. Results: The reproducibility (RSD) of the method was less than 3.70%, the determination coefficient R² was ≥0.9990, the recoveries were 91.6%~109.1%, and the lowest detection limit was 2.99×10⁻³~1.38×10⁻³ µg·mL⁻¹. Conclusions: The main monosaccharide in yellow rice wine was glucose, and the contents of arabinose, galactose, mannose, ribose and lactose were low. The content of monosaccharide in semi-sweet yellow rice wine was higher than that in rice wine, and the difference was mainly related to brewing technology.