Determination of Sugars and Amino Acids in Japanese Wine using Core-Shell Liquid Chromatography tandem Electrochemical Detection:TJPS-2021-0195.R2

Abstract

In this study, sugars (glucose, fructose, sucrose) and amino acids in plum and yuzu wines were quantified with a new and simple method involving an electrochemical detector (ECD) and core-shell column [S-30/70=St (styrene)/DVB (divinylbenzene)-5TMDAH (tetramethyldiaminohexane)]. Analysis was conducted under the following conditions: a column temperature (40°C), flow rate (0.3 mL/ min), injection volume (20 µL), and mobile phase (0.1 mol/L NaOH). Glucose, fructose and sucrose had retention times of 14.68 min, 16.22 min and 19.29 min, respectively, when measured using an ECD. When the sugar content was compared among the plum wines, plum wine A had the lowest sugar content. A comparison of the sugar content of the different types of yuzu showed that yuzu wine C had the lowest sugar content. In addition, plum wine C showed higher values of amino acid components (2.27 µmol/mL of alanine, 0.67 µmol/mL of GABA, and 5.28 µmol/mL of glutamic acid) compared with A and B. This straightforward LC technique is reliable in the determination of carbohydrates and amino acid contents in wine, a useful criteria for consumers in selecting wines parallel to their ideal health outcomes.