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Citation: WU Zi-Yang, HE Fei, LI He-He, SUN Jin-Yuan, SUN Xiao-Tao, SUN Bao-Guo. Determination of Phenolic Active Compounds in Light-aroma Baijiu by Solid Phase Extraction-High Performance Liquid Chromatography[J]. Chinese Journal of Analytical Chemistry, ;2020, 48(10): 1400-1408. doi: 10.19756/j.issn.0253-3820.191565 shu

Determination of Phenolic Active Compounds in Light-aroma Baijiu by Solid Phase Extraction-High Performance Liquid Chromatography

WU Zi-Yang ^1, ,
HE Fei ¹ ,
LI He-He ^1,2 ,
SUN Jin-Yuan ^1,2 ,
SUN Xiao-Tao ^1,2 ,
SUN Bao-Guo ^1,2

1.
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China;
2.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China

Received Date: 21 September 2019
Revised Date: 22 July 2020

Fund Project: This work was supported by the National Natural Science Foundation of China (No. 31701567) and the National Key R&D Program of China (No. 2016YFD0400500).

An efficient and rapid method for qualitative and quantitative determination of ferulic acid, gallic acid, p-coumaric acid, syringic acid and (+)-catechin hydrate in baijiu by solid phase extraction-high performance liquid chromatography (SPE-HPLC) was established. The pre-treatment conditions and chromatographic conditions were optimized. Under the optimal conditions including sample pH=2, methanol elution solution pH=4, and 6 mL of methanol elution solution, the contents of 5 phenolic active compounds in 17 different green barley base baijiu and 29 kinds of other type commercial baijiu were determined. This method showed a good linearity for the 5 phenolic active compounds and the linear correlation coefficients (R²) were 0.9945-0.9999. Besides, the limits of detection were 0.98-12.2 μg/L, and the recoveries were 84.1%-100.7%. Through chemometrics such as cluster analysis, combined with the content of 5 phenolic active compounds, different baijiu in different baijiu storage containers could be distinguished. The average content of 5 phenolic active compounds in green barley baijiu was higher than most of other light-aroma commercial baijiu. The total content of 5 phenolic active compounds in four kinds of aroma baijiu was sauce-aroma> light-aroma> sesame-aroma> strong-aroma. Among them, the content of p-coumaric acid and (+)-catechin hydrate in the sauce-aroma baijiu was the highest, and the content of ferulic acid in the sesame-aroma baijiu was the highest.
- Baijiu,
- Green barley baijiu,
- Solid phase extraction-high performance liquid chromatography,
- Phenolic active compounds
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