Analysis of polysaccharides in different yellow rice wine by pre-column derivatization and high performance capillary electrophoresis

Used the 10 kinds of yellow rice wine samples produced by different manufacturers as test objects,the polysaccharide contents and its monosaccharide compositions were analyzed by anthrone sulfuric acid method and a 1-phenyl-3-methyl-5-pyrazolone(PMP)pre-column derivatization high performance capillary electrophoresis(HPCE)method,respectively. The results showed that the HPCE exhibited perfect isolation of the monosaccharides of the polysaccharide in the yellow rice wine. The contents and the monosaccharides of polysaccharide in the 10 kinds of yellow rice wine were obviously different. The polysaccharide contents of the sweet yellow rice wine among the ten samples ranged from 0.0361% to 0.2412%,0.1457%~0.1463% of semi sweet yellow rice wine and 0.0182%~0.1644% of semi dry yellow rice wine. Among the 10 investigated samples,the polysaccharide contents were higher than that in the main health wine in the current markets. The main monosaccharide of the polysaccharide in the ten yellow rice wine samples were glucose as well as 17.833% percents of fructose in "Tai hu zhi xing 1878",respective 1.64% and 14.578% percents of mannose in "He Jiu Wu Nian Chen" and "Shanghai Lao Jiu Ba Nian Chen".