Study on establishment of HPCE method on the possible rancid constituents of yellow rice wine
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摘要: 黄酒生产与陈化过程中发生酸败变质,是黄酒业面临的头等难题。本文中以黄酒原酒为对象,从检测波长、缓冲液组成、分离电压等方面对高效毛细管区带电泳法检测黄酒组分的条件进行研究。结果表明,选择检测波长215nm、0.075nmol/L的pH=10.0的磷酸氢二钠-四硼酸钠缓冲液、分离电压8kV检测,可以得到理想的黄酒原酒、黄酒料酒与酸败黄酒原酒的高效毛细管区带电泳图谱。通过对比分析,确定导致酸败的可能组分峰位于保留时间27.031.0min区段。研究结果为黄酒酸败组分的检出、质量标准构建及黄酒生产过程中的质量控制奠定基础,具有一定的应用价值。Abstract: Rancidity is a large challenge commonly encountered in Chinese rice wine business. In order to establish a convenient and operable assaying method for detecting main components and rancid constituents of yellow rice wine, HPCE zone electrophoresis was primarily explored involving wavelength, voltage and buffer solution including its kinds, the pH values and the ionic concentration. It was found that ideal electrophoretograms of wine base and its corresponding rancid sample as well as the marketed yellow rice wine could be obtained with wavelength 215nm, 0.075nmol/L of disodic phosphate-sodium tetraborate buffer and 8.0kV of separation voltage. The remarkable differences existed between the rancid sample and the other two. These peaks represented potential rancid constituents of metamorphous Chinese rice wine could be determined by the established HPCE method. The result was helpful for the detection of rancid constituents, the establishment of quality standards and the quality control of Chinese rice wine in the future.
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