The Thai Journal of Pharmaceutical Sciences


In this study, sugars (glucose, fructose, and 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, useful criteria for consumers in selecting wines parallel to their ideal health outcomes.


Faculty of Pharmaceutical Sciences, Chulalongkorn University

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