Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy

Abstract

Chinese rice wine is abundant in amino acids. The possibility of quantitative detection of 16 free amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine) in Chinese rice wine by Fourier transform near-infrared (NIR) spectroscopy was investigated for the first time in this study. A total of 98 samples from vintage 2007 rice wines with different aging times were analyzed by NIR spectroscopy in transmission mode. Calibration models were developed using partial least-squares regression (PLSR) with high-performance liquid chromatography (HPLC) by postcolumn derivatization and diode array detection as a reference method. To validate the calibration models, full cross (leave-one-out) validation was employed. The results showed that the calibration statistics were good (rcal>0.94) for all amino acids except proline, histidine, and arginine. The correlation coefficient in cross validation (rcv) was >0.81 for 12 amino acids. The residual predictive deviation (RPD) value obtained was >1.5 in all amino acids except proline and arginine, and it was >2.0 in 6 amino acids. The results obtained in this study indicated that NIR spectroscopy could be used as an easy, rapid, and novel tool to quantitatively predict free amino acids in Chinese rice wine without sophisticated methods.

Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

“…In the UV region, 202 and 230 nm were the peaks with the highest responses. These are relative to carboxyl groups of organic acids (Shen et al 2010;Cozzolino et al 2011a;Ferrari et al 2011). Development of multivariate calibration models for pure wine compounds.…”

Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles

“…The chromatogram of the standard mixture and a rice wine sample determined by HPLC-DAD was shown in the previous work (Shen et al, 2010). The result indicated that sixteen free amino acids were detected in the sample according to the retention time of standard mixture.…”

“…All solvents and reagents used in this study were of analytical reagent grade. The detail description of the method was given in a previous work (Shen et al, 2010). Because of laboratory capacity reasons, single sample analysis of amino acids was performed.…”

Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation

“…De Mesa-Sronestreet et al (2012) reported that enzymatic extrusion resulted in a highly pure sorghum protein concentrate with a good digestibility. Due to the importance of amino acids in Chinese rice wine, which were not only nutrient components but also precursors for aroma compounds in Chinese rice wine (Shen et al, 2010), enzymatic extrusion pretreatment might also benefit for its nutrition and flavor value.…”