Four types of sake are analyzed using RSpak KC-811. In this application, 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-G 8B (8.0mmI.D. x 50mm) + KC-811 (8.0mmI.D. x 300mm) x 2 Eluent : 4.8mM HClO4 Flow rate : (Eluent); 1.0mL/min, (Reagent); 1.1mL/min Detector : VIS(430nm) (Post column method) Column temp. : 63°C
