Determination of oligosaccharides and monosaccharides in Hakka rice wine by precolumn derivation high-performance liquid chromatography
This article presents a precolumn derivatization procedure with 1-phenyl-3-methyl-5-pyrazolone (PMP) reagent to detect oligosaccharides and monosaccharides in Hakka rice wine. The subsequent separation of the derivatized glucose-PMP also was performed using a mobile phase consisting of the molar ratio of acetonitrile to ammonium acetate buffer (0.1M) of 22:78 at a flow rate of 1.0 mL/min with the column temperature of 35°C, and the pH of ammonium acetate buffer at 5.5. The optimum derivation conditions were as follows: reaction temperature, 70°C; reaction time, 30 minutes; molar ratio of PMP to glucose, 10:1 (v/v); molar ratio of sodium hydroxide to glucose, 3:1 (v/v). The recovery rates were between 93.13% and 102.08% with relative standard deviation of 0.96-2.48%. The established method provides sufficient sensitivity with values of limit of detection of 0.09-0.26 mg/L and limit of quantification of 0.27-0.87 mg/L for determination of oligosaccharides and monosaccharides. © 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.
Bai, W.; Fang, X.; Zhao, W.; Huang, S.; Zhang, H.; and Qian, M.
"Determination of oligosaccharides and monosaccharides in Hakka rice wine by precolumn derivation high-performance liquid chromatography,"
Journal of Food and Drug Analysis: Vol. 23
, Article 11.
Available at: https://doi.org/10.1016/j.jfda.2015.04.011
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.