Abstract
Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic, l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic, l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.
Highlights
Hawthorn mostly grows around the temperate region of the world
A clean-up pretreatment of LC-18 SPE tube removed the impurity effectively, resulting in a significantly shortened elution period when the sample detected by an 87H column with a DAD detector at 215 nm (HPLC method 1)
Using a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), citric, succinic, l-malic, acetic, pyruvic, and fumaric acids were quantified reliably with the results of enzymatic method as references, even without the pretreatment of LC-18
Summary
Hawthorn mostly grows around the temperate region of the world. Its fruits play an important role in promoting digestion [1], reducing blood tension [2], resisting oxidation [3], preventing cardiovascular diseases [4,5] and type II diabetes [6]. The total acidity of fresh hawthorn fruits is as much as 11.8 g/100 g dry weight [7]. The hawthorn is widely used to ferment wine. The profile and concentration of organic acids are important parameters in relation to the characteristics and flavor of hawthorn wine owing to their unique flavor and influence on taste balance, chemical and microbial stability [8]. Appropriate amount of organic acids can give hawthorn wine a fresh taste and appropriate sweet-sour balance; while a tart taste will appear if they are excessive. Quantification of organic acids plays an important role in controlling the quality of hawthorn wine. The analysis of organic acids in hawthorn wine was rarely reported
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