Proceedings of the 2017 2nd International Conference on Materials Science, Machinery and Energy Engineering (MSMEE 2017)

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

Authors
Xiao Gong, Lina Ma, Junwei Yin, Mao Lin, Jihua Li
Corresponding Author
Xiao Gong
Available Online May 2017.
DOI
10.2991/msmee-17.2017.241How to use a DOI?
Keywords
Organic acids; PR - HPLC; Dragon fruit wine
Abstract

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 35°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°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%.

Copyright
© 2017, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2017 2nd International Conference on Materials Science, Machinery and Energy Engineering (MSMEE 2017)
Series
Advances in Engineering Research
Publication Date
May 2017
ISBN
978-94-6252-346-3
ISSN
2352-5401
DOI
10.2991/msmee-17.2017.241How to use a DOI?
Copyright
© 2017, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Xiao Gong
AU  - Lina Ma
AU  - Junwei Yin
AU  - Mao Lin
AU  - Jihua Li
PY  - 2017/05
DA  - 2017/05
TI  - Change in Soluble Sugar and Organic Acids during Fermentation of Dragon Fruit Wine
BT  - Proceedings of the 2017 2nd International Conference on Materials Science, Machinery and Energy Engineering (MSMEE 2017)
PB  - Atlantis Press
SP  - 1284
EP  - 1288
SN  - 2352-5401
UR  - https://doi.org/10.2991/msmee-17.2017.241
DO  - 10.2991/msmee-17.2017.241
ID  - Gong2017/05
ER  -