HPLC determination of γ‐aminobutyric acid in Chinese rice wine using pre‐column derivatization. Issue 1 (14th January 2015)

• Record Type: Journal Article
• Authors: Liu, Tiebing; Li, Bobin; Zhou, Yifeng; Chen, Jie; Tu, Haiyun
• Is Part Of: Journal of the Institute of Brewing. Volume 121:Issue 1(2015)
• Page Start: 163
• Page End: 166
• Publication Date: 2015-01-14
• Subjects: Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.196
• Languages: English
• ISSNs: 0046-9750

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <italic>γ</italic>‐Aminobutyric acid (GABA) is a major functional ingredient in Chinese rice wine. A new HPLC method for determining GABA using pre‐column derivatization with dansyl chloride was developed. The HPLC operating conditions were as follows: a Hypersil ODS2 C₁₈ column; mobile phase, methanol and water (1:1); gradient elution; absorption at 254 nm; flow rate, 1 mL/min; pH 9; and column temperature, 30 °C. Under optimal HPLC conditions, the linear equation was <italic>y</italic> = 3.5 × 10⁻⁷<italic>x −</italic> 0.014. The precision (relative standard deviation, RSD) was 0.54%, the stability (RSD) was 0.21%, the recovery ratio was 97.4% and reproducibility (RSD) was 1.57%. This new method appears to be sensitive, accurate, convenient, steady and relatively fast. The results suggest that the new method is also more reliable. Copyright © 2015 The Institute of Brewing &amp; Distilling</p> </abstract>