Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 235 - 239

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025926

Determination of ethanol and acetic acid in fermented drinks by q1H-NMR

  • LIANG Guangyan ,
  • JIANG Yangming ,
  • ZHOU Mei ,
  • XIA Yu ,
  • LI Chunyan ,
  • HU Enming ,
  • YAN Qiuxiao ,
  • WANG Daoping
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  • 1(State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China)
    2(The Key laboratory of Chemistry for Natural Products of GuiZhou Province and Chinese Academy of Sciences, Guiyang 550014,China)

Received date: 2020-10-19

  Revised date: 2021-01-06

  Online published: 2021-06-17

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Abstract

A quantitative analysis using q1H-NMR was developed for the determination of ethanol and acetic acid in fermented drinks. The NMR experimental conditions were as follows: using DMSO-d6 as solvent, TMSP as internal standard, 90° pulse, scanning times NS (16), relaxation time D1 (20 s), sampling time AQ (4.5 s), constant temperature test at 298 K. Using ethanol (1.10 ppm), acetate acid (1.80 ppm) and TMSP (0.00 ppm) peaks as quantitative peaks, the content of ethanol and acetic acid in five fermented drinks were determined. The linear range and recovery rate of ethanol was 64.05-0.32 mg/mL and 99.68%-100.65%, and those for acetate acid was 19.51-0.20 mg/mL and 98.38%-99.24%. The repeatability RSD of ethanol and acetic acid were 0.11% and 0.99% (n=6), respectively, and the test results were accurate and reliable within 48 hours. The high universality, accuracy, reproducibility, and efficiency of the q1H-NMR method demonstrated in this work suggest that this method could serve as a highly potential quantification alternative for quality assessment of alcohols and acids.

Key words： q1H-NMR; cotent of ethanol and acetic acid; fermented drinks

Cite this article

LIANG Guangyan , JIANG Yangming , ZHOU Mei , XIA Yu , LI Chunyan , HU Enming , YAN Qiuxiao , WANG Daoping . Determination of ethanol and acetic acid in fermented drinks by q1H-NMR[J]. Food and Fermentation Industries, 2021 , 47(10) : 235 -239 . DOI: 10.13995/j.cnki.11-1802/ts.025926

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