Change in Soluble Sugar and Organic Acids during Fermentation of Dragon Fruit Wine

Change in soluble sugar and organic acids of dragon fruit wine during fermentation by reversed phase high performance liquid chromatography (RP-HPLC); Organic acids chromatographic conditions: chromatographic column BP-OA, mobile phase A(1% H3PO4) and B (UPW), column temperature 25 degrees C, the flow rate of 0.5 ml/min, UV detector (210 nm). Sugar chromatographic conditions: BP-OA chromatographic column, mobile phase(UPW), column temperature 25 degrees C, the flow rate of 0.3 ml/min, differential detector. The results showed that the degree of separation of components in 1.44 above, RSD was between 0.6% and 2.7%, the average recovery is between 93.4% to 108.4%.Citric acid and malic acid decrease by 71.02% and 71.30%, respectively, at the end of the fermentation. Lactic acid content increases 86.71%, succinic acid and acetic acid content increased, but pyruvicrise after falling.Sucrose and glucosefall by 78.54% and 59.06% respectively, fructose content increased by 95.23%.