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| Determination of 19 Amino Acids in Baijiu by Ultra-high Performance Liquid Chromatography－High Resolution Mass Spectrometry |
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| DOI： |
| KeyWord:amino acids Baijiu ultra-high performance liquid chromatography－high resolution mass spectrometry（UPLC－HRMS） |
| Author | Institution |
| YIN Yan-yan，YANG Jun-lin，TIAN Dong-wei，JIANG Li-li，YOU Xiao-long，ZHANG Jian，CHENG Ping-yan |
Guizhou Baijiu Manufacturing Industry Innovation Center，Guizhou Maotai Distillery（Group） Xijiu Co.，Ltd.，Zunyi ，China |
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| Abstract: |
| An ultra-high performance liquid chromatography－high resolution mass spectrometry（UPLC－HRMS） was established for the determination of 19 amino acids in Baijiu．The samples were firstly removed ethanol by oven-drying method，then the volume was fixed with ultrapure water，and filtered using an aqueous phase filter membrane before analysis．The samples were separated on a Hypersil GOLD column（150 mm × 2.1 mm，1.9 μm） with methanol－0.1% formic acid solution as mobile phase．The data were collected in full mass scan in positive ESI mode and the external standard method was used to achieve quantitative analysis．The results showed that the calibration curves for 19 amino acids showed good linear relationships within corresponding linear range，with correlation coefficients（r2） not less than 0.986 2．The limits of detection and the limits of quantitation were in the range of 0.003－0.015 μmol/L and 0.008－0.050 μmol/L，respectively．The recoveries for Baijiu samples ranged from 88.2% to 119%，with relative standard deviations of 0.23%－5.6%．This method was suitable for the determination of amino acids in Baijiu samples．The contents of amino acids in different rounds base liquor of sauce-flavor Baijiu were analyzed by this method．Sixteen amino acids，i.e. L-alanine，L-arginine，L-aspartic acid，L-glutamic acid，glycine，L-histidine，L-isoleucine，L-leucine，L-lysine，L-phenylalanine，L-proline，L-serine，L-threonine，L-tyrosine，L-valine and L-citrulline were detected．The significant level P values of amino acid contents in different rounds base liquor of sauce-flavor Baijiu were all less than 0.05，indicating that amino acid contents in different rounds base liquor had significant differences. |
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