Determination L-Arginine from Grape Juice with Sakaguchi Reaction

Abstract:

Arginine in grape juice can be metabolized by wine yeasts to precursors of ethyl carbamate. The aim of this study was to develop a simple, accurate and fast method for determining arginine in grape juice by separating L-arginine with strong cation-exchange resins. The results showed that the optimized parameters as follows: 16g of pretreated resins packed in a glass column (D1.0×30cm), and 10.0mL of testing sample (pH = 2.0) added to the columns, kept for 20min at 20°C, then rinsed with pH 8.0 buffer solution. Finally, it was eluted with 300 mL 1 mol•L-1 NaOH at the rate of 2mL mol•min-1. The optimized method in combination with Sakaguchi reagents was simple, reproducible and accurate. This method can be applied for quick and fast determination of arginine in grape juice to take necessary action and avoid the forming of ethyl carbamate.

• Periodical: Advanced Materials Research (Volume 662)
• Pages: 301-304
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.662.301
• Online since: February 2013
• Authors: Xin Hong Liang, Jun Liang Sun, Song Ling Chen, Ying Bin Fan
• Keywords: Ethyl Carbamate, Grape Juice, L-Arginine, Sakaguchi Reaction

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