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Change in Soluble Sugar and Organic Acids during Fermentation of Dragon Fruit Wine

文献类型： 外文期刊

作者： Gong, Xiao 1 ; Ma, Lina 1 ; Yin, Junwei 1 ; Lin, Mao 3 ; Li, Jihua 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Hubei, Peoples R China

3.Guizhou Acad Agr Sci, Guizhiu Inst Intergrated Agr Dev, Guiyang, Guizhou, Peoples R China

关键词： Organic acids;PR - HPLC;Dragon fruit wine

期刊名称：PROCEEDINGS OF THE 2017 2ND INTERNATIONAL CONFERENCE ON MATERIALS SCIENCE, MACHINERY AND ENERGY ENGINEERING (MSMEE 2017)

ISSN： 2352-5401

年卷期： 2017 年 123 卷

页码：

收录情况： SCI

摘要： Change in soluble sugar and organic acids of dragon fruit wine during fermentation by reversed phase high performance liquid chromatography (RP-HPLC); Organic acids chromatographic conditions: chromatographic column BP-OA, mobile phase A(1% H3PO4) and B (UPW), column temperature 25 degrees C, the flow rate of 0.5 ml/min, UV detector (210 nm). Sugar chromatographic conditions: BP-OA chromatographic column, mobile phase(UPW), column temperature 25 degrees C, the flow rate of 0.3 ml/min, differential detector. The results showed that the degree of separation of components in 1.44 above, RSD was between 0.6% and 2.7%, the average recovery is between 93.4% to 108.4%.Citric acid and malic acid decrease by 71.02% and 71.30%, respectively, at the end of the fermentation. Lactic acid content increases 86.71%, succinic acid and acetic acid content increased, but pyruvicrise after falling.Sucrose and glucosefall by 78.54% and 59.06% respectively, fructose content increased by 95.23%.

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