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

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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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  -