Yellow wine/nutritional component testing

As the saying goes, yellow wine is one of the most nutritious alcoholic beverages, but this is not hype. Yellow wine is rich in nutrients, including maltose, glucose, succinic acid, lactic acid, amino acids, esters, and aldehydes. Especially the 21 amino acids contained, including 8 essential amino acids, qualitative and quantitative analysis of amino acids in wine is the best way to analyze the different flavors of flavoring amino acids in wine and yellow wine. However, there are many types and similar properties of amino acids in wine, and the commonly used analysis methods currently have certain shortcomings. This study used high-performance anion exchange chromatography integrated pulse amperometric detection (HPAEC-IPAD) to detect amino acids in yellow wine. The sample pretreatment was simple, the method had wide applicability, good repeatability, high sensitivity, accurate qualitative and quantitative analysis, and the results were satisfactory

Detection method: ICS 5000 multifunctional chromatography system (ThermoFisher USA), including dual pump (DP) module, automatic elution generator (EG) module, electrochemical amperometric detector/chromatography management (DC) module, and AS50 automatic sampler (AS) module. Chromatographic column: AminoPacPA10 anion exchange column, including analytical column (2 × 250mm) and protective column (2 × 50mm)

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