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 (8.0 mm I.D. x 50 mm) + KC-811 (8.0 mm I.D. x 300 mm) x 2
Eluent       : 4.8 mM HClO4
Flow rate    : (Eluent); 1.0 mL/min, (Reagent); 1.1 mL/min 
Detector     : VIS (430 nm) (Post column method)
Column temp. : 63 °C