Determination of oligosaccharides and monosaccharides in Hakka rice wine by precolumn derivation high-performance liquid chromatography

Weidong Bai ^a,b,*, Xiaodi Fang ^b, Wenhong Zhao ^b, Shiqi Huang ^b,
Hongkang Zhang ^b, Min Qian ^b

^a College of Food Science, South China Agricultural University, Guangzhou, China
^b College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou,
China

 

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℃, and the pH of ammonium acetate buffer at 5.5. The optimum derivation conditions were as follows: reaction temperature, 70
℃; 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.