Analysis of Ethyl α-D-Glucoside in Sake (VG-50 4E)

Ethyl α-D-glucoside is an umami component specifically contained in sake. It was found that this component has moisturizing function, and has been drawing attention in recent years. In this application, ethyl α-D-glucoside in sake was analyzed using HILICpak VG-50 4E, a polymer-based amino column. The mixed solvent of ethyl α-D-glucoside and some saccharides were used as the standard solution. The calibration curves using standard solution show good linearity respectively in the range from 0.05 to 1.0 %. (Each coefficient of determination (R2) is 0.9999 or more)

Sample : 10 μL
Sake (Japanese rice wine) (A)
Sake (Japanese rice wine) (B)
1. Ethyl α-D-glucoside
3. Glucose

Standard solution 0.5 % each
1. Ethyl α-D-glucoside
2. Fructose
3. Glucose
4. Sucrose
5. Maltose

Sample : 10 μL

Column       : Shodex HILICpak VG-50 4E (4.6 mm I.D. x 250 mm)
Eluent       : H2O/CH3CN=20/80
Flow rate    : 1.0 mL/min
Detector     : RI
Column temp. : 40 ℃

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