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Sake (Japanese Rice Wine)

Four types of sake are analyzed using RSpak KC-811. As shown here, differences were observed in the total quantity and composition of organic acids. the differences are thought to reflect the production methods and flavours.


Sample : Sake , Japanese rice wine
1. Phosphoric acid
2. Citric acid
3. Pyruvic acid
4. Malic acid
5. Succinic acid
6. Lactic acid
7. Fumaric acid
8. Acetic acid
9. Pyroglutamic acid


Columns      : Shodex RSpak KC-LG (8.0mmID*50mm) + KC-811 (8.0mmID*300mm) x 2
Eluent       : 4.8mM HClO4
Reagent      : 10-fold diluted ST3-R (for post-column method)
Flow rate    : (Eluent); 1.0mL/min, (Reagent); 1.1mL/min 
Detector     : VIS(430nm)
Column temp. : 63deg-C