nd International Conference on Materials Science, Machinery and Energy Engineering (MSMEE 7) Change in Soluble Sugar and Organic Acids during Fermentation of Dragon Fruit Wine Xiao Gong,a, Lina Ma,,b, Junwei Yin,,c, Mao Lin,d and Jihua Li,e,* Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Guizhiu Institute of Intergrated Agricultural Development, Guizhou Academy of Agricultural Science, Guiyang, China a yiyesuifeng@6.com, b 874797@qq.com, c 86994@qq.com, d 6998@qq.com, e foodpaper@6.com * corresponding author 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(% H PO 4 ) and B (UPW), column temperature C, the flow rate of. ml/min, UV detector ( nm). Sugar chromatographic conditions: BP-OA chromatographic column, mobile phase(upw), column temperature C, the flow rate of. ml/min, differential detector. The results showed that the degree of separation of components in.44 above, RSD was between.6% and.7%, the average recovery is between 9.4% to 8.4%.Citric acid and malic acid decrease by 7.% and 7.%, respectively, at the end of the fermentation. Lactic acid content increases 86.7%, succinic acid and acetic acid content increased, but pyruvicrise after falling.sucrose and glucosefall by 78.4% and 9.6% respectively, fructose content increased by 9.%.. Introduction Pitaya is Cactacea Hylocereus undatus and Seleniereus. It is rich in sugar, organic acids and minerals and other nutrients, known as the king of fruit[-]. It is cultivated widely in Guangdong, Hainan, Guangxi and other places, dragon fruit cultivation area is about hectares, annual output of about million tons[]. Pitaya is good processing properties, it is used in the production of fruit juice, jam, preserved fruit, etc[4-6], but economic value of these rough machining is low, Making wine is not only conforms to the transformation of the food wine to wine, but also improve the economic value of dragon fruit[7]. Sugar and acid is an important nutrients and influence the flavor of wine, it has a direct relationship of the degree of fermentation and is an important precursor of wine aroma, directly affect the taste and quality of fruit wine[8-9]. Method for determination of sugar and acid has titration method, ion chromatography mass spectrometry, and gas chromatographic internal standard method etc[-]. Titration method cannot separate the acid, operation of gas chromatography and ion chromatography mass spectrometry are complex[]. RP-HPLC is commonly used methods for Copyright 7, the Authors. Published by Atlantis Press. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4./). 84
analysis of sugar and acid. It has simple operation and high sensitivity. This experiment is based on the analysis change of sugar and acid content of dragon fruit wine during fermentation, provide theory support for the fermentation of wine.. Materials and methods.. Materials and reagents Pitaya was purchased from Wal-mart Supermarket in Zhanjiang, Guangdong. Dragon fruit wine is brewed wine. Oxalic acid (99.8%), citric acid (99.%), tartaric acid (99.8%), malic acid (99.%), pyruvic (N-67), succinic acid (99.%), lactic acid (9.%), acetic acid (99.9%) of the standard products, waspurchased from Dr. Ehrenstorfer GmbH; sucrose (99%), glucose (99%) and fructose (99%) were purchased from sigma-alorich, chromatography phosphoric acid (8-9%) was obtained sigma company... Instrument and equipment HPLC, LC-A, Shimadzu Corporation; Analytical balance of one over one hundred thousand Sartorius Group, Germany; Pure water processing system Milli-Q, Merck, USA... Method... Organic acid chromatographic conditions Chromatographic column (BP-OA -, mm x 7.8 mm). Organic acid mobile phase A (UPW): B (% phosphoric acid solution) = :8 (v/v), column temperature C. UV detection ( nm); sugar mobile phase (UPW), column temperature C, differential detector. Isocratic elution, the flow rate of. ml/min; sample size ( µl).... Preparation of standard solution Preparation respectively.,.4,.,.4,. mg/ml of oxalic acid, tartaric acid, pyruvic acid, malic acid, citric acid, succinic acid, lactic acid, acetic acid standard solution.... Sample solution preparation. ml sample was diluted five times with UPW, through. µm nylon membrane, filtrate computer analysis.. Results and discussion.. Standard curve equation and precision The above the prototype sample times in a row. Using concentration (X) and peak area (Y) for standard curve. And calculating the precision of method. 8
4 mau Time(min) Fig. Chromatogram of Sugar mixed standard (. Fructose;. Glucose;. Sucrose 8 6 mau 4 4 67 8 Time(min) Fig. Chromatogram of organic acids profile (. Oxalic acid;. Citric acid;. Tartaric acid; 4. Malic acid;. Pyruvic acid; 6. Succinic acid; 7. Lactic acid; 8. Acetic acid).. Dragon fruit wine organic acid content analysis The organic acids and sugar of sample were determined according to chromatographic conditions. Table showed that oxalic acid content is declining in the fermentation process, it can help absorb nutrients, Coinciding with low oxalic acid diet[].citric acid and malic acid was decreasing by 7.% and 7.%, respectively, at the end of the fermentation. This is consistent with the previous research results[4-].lactic acid content increased by 86.7%, this suggests that malic acid to acetic acid conversion to more completely and make more mellow feeling of the dragon fruit wine. Succinic acid, pyruvic acid and acetic acid are emerging in fermentation process. Succinic acid and acetic acid content increased, pyruvic acid rise after falling, which may be associated with mixed bacteria growth with for fermentation anaphase. Tartaric acid changed little in the fermentation process. Sucrose and glucose fell by 78.4% and 9.6%, respectively. fructose content increased by 9.%.Because of the dragon fructose sugar content is less, so adding sugar provide energy for growth of yeast. As the fermentation, yeast converts sugar into glucose, sucrose, for their own production and breeding. 86
Table. Linear relation and recovery of organic acids and sugars. RT (min).8..886..776.997 6. 9.9.4.966.6 Oxalic acid Citric acid Tartaric acid Malic acid Pyruvic acid Succinic acid Lactic acid Acetic acid fructose glucose sucrose equation of linear regression y=6987x + 884 y = 9x + 899 y = 4898x + 84 y = 444x + 744 y = 9944x + 96767 y = x + 699 y = 6x + 486 y = 49x + 669 y = 984x - 97 y = 498x - 9978 y = 8x - 69 R.9997.9994.9998.999.999.999.999.999.9997.999.999 Resolution.6..7.8.7 4..4..7.4. Table. Content of organic acids and sugars of sample. Time (d) 4 6 7 Oxalic acid.6.4.49.4...6 Citric acid.76...9.48.69. Tartaric acid.98.47.4.6.9.47.46 Malic acid..47.8.76.9.. Pyruvic acid...78..6.47.6 Succinic acid..6.969 6.667 8.9 8.9 9.67 Lactic acid.7.96.79.68.4..6 Acetic acid.98.8.69..98.49. glucose 4.6 4.8.86.998.49.87.94 fructose..8.6.8.96.79.67 sucrose.6.7.7.49.6.74.4 4. Conclusion This method of measuring sugar and organic acid is easy to operate, mobile phase is simple and separation is fast, organic acids and sugar can be completely separated in min and min. Citric acid, malic acid, oxalic acid content of dragon fruit wine is reduced in the fermentation process, succinic acid, pyruvic acid, lactic acid, acetic acid is on the rise, tartaric acid change smaller, glucose, sucrose content reduce, fructose content increased. Acknowledgments This research was supported by the Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences (67C), the Special Fund for Zhanjiang Science and Technology Project (6A), the Special Fund for Guizhou Province Science and Technology Project ([6]), and Natural Science Foundation of Hainan Province (64). References [] G.F., Xie, Y., Zhang, X.W., Zhang and J.L. Zhou. () Screening of a yeast strain for pitaya fruit wine production. Liquor-Making Science & Technology, 8, -8. 87
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