Determination of Free Amino Acids in Shaanxi Glutinous Rice Wine with Ninhydrin Post-column Derivatization
A high performance cation-exchange chromatography with ninhydrin post-column derivatization method for the determination of amino acids was established. The amino acid composition of the glutinous rice wine of 17 common free amino acids including 7 essential amino acids that are required in human body were determined. Linear correlation coefficient were between 0.9913-0.9992, RSD were between 032-2.45. The method was distinguished for its high rapid,high resolution, good reproducibility. It used be to assay free amino acid compounds in fermented wines. The total free amino acids and essential amino acids in Coix Seed wine were significantly higher than other types of wine.
ninhydrin post-column derivatization high performance cation-exchange chromatography glutinous rice wine amino acids
He Xiaoxian Chang Haishan Yu Zehong
College of Life Science and Engineering, Shaanxi university of science and technology, Xi an, Shaan College of Life Science and Engineering, Shaanxi university of science and technology,Xi an, Shaanx
国际会议
山东淄博
英文
900-904
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）