Color and alcohol removal for the simultaneous detection of amino acids and sugars in wine by two-dimensional ion chromatography

An effective pretreatment method for wine color removal by a PS-DVB SPE cartridge and online alcohol elimination by valve switching was presented. The optimum parameters for color removal were investigated: 40-μm and 100   Å poly (styrene)-divinylbenzene (PS-DVB) (0.4   g) was selected as the color removal material and 5   mL of ethanol (10%) as the elution solvent for sample pretreatment under given condition. Moreover, an accurate and automated two-dimensional ion chromatography method for the simultaneous detection of amino acids and sugars was achieved with two valves after injection without alcohol interference. The method had a mean correlation coefficient of >0.99 and a repeatability of 0.92%–4.30% for eight replicates. The mean recovery of six red wine samples were 97.6%, 96.6%, 96.1%, 95.9%, 97.3% and 96.4% respectively. And this method successfully analyzed the amino acid and sugar contents of six wine samples of different origins.