Title: Determination of L-arginine Content in Varieties of Wine Grape Juice from Different Regions
Abstract: Pre-column derivatization and high performance liquid chromatographic method(HPLC) has been developed for the determination of arginine content in wine grape juice.In the operation, amino acids were firstly derivatized with 2,4-dinitro-fluorobenzene(DNFB) at 60 ℃ for 60 min under alkaline conditions, and then HPLC was carried out.The chromatographic conditions were as follows:Aglient Eclipse AAA column(i.d.5 μm, 4.6×150 mm) used, the mobile phase A was acetonitrile-water(volume ratio was 1∶1), the mobile phase B was NaAc buffer(pH 6.4) containing 1 % N,N-dimethyl-formamide, column temperature was at 33 ℃, flow velocity was 1.0 mL/ min, and UV-detector was operated at 360 nm.There was a good linear relationship between the peak area and the concentration of arginine over the range of 10~100 mg/L(R2=0.9995).The average recovery was 96.922 %(RSD=1.427 %).The detection of L-Arginine content in varieties of wine grape juice from different regions proved the method has the advantages including high accuracy and good repeatability and rapid detection and it could be used in quality control of wine grape juice.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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