采用高效液相色谱法分析荔枝酒中的酚类物质  

Analysis of Phenolic Compounds in Litchi Wine by HPLC

作　　者：李学伟[1,2] 蹇华丽[1] 周婉红[1] 丁娟[1] 万丽[1] 杨幼慧[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]李锦记(新会)食品有限公司,广东江门529156

出　　处：《食品与发酵工业》2012年第11期142-146,共5页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项(CARS-33荔枝龙眼产业技术体系);广东省科技计划项目(2008B021100019);广东省省级财政支持技术改造项目(GMTC044046-5)

摘　　要：选用乙酸乙酯作为荔枝酒酚类化合物的萃取溶剂,通过对HPLC洗脱条件的摸索,建立了HPLC同时分离荔枝酒中40多种组分的反相色谱条件。结合标准品保留时间比对和LC-MS-MS分析,准确定性了其中的(-)-表儿茶素、原花青素B2、没食子酸和芦丁等4种酚类物质,并在此基础上建立了这4种酚类化合物的HPLC定量测定方法,回收率均在85%以上。该技术为进一步研究荔枝酒的褐变问题提供了有效的分析手段。The phenolic compounds of litchi wine were extracted by ethylacetate under the optimized conditions. And through the optimization of chromatographic conditions, a new method for simultaneous separation of more than 40 unknown compounds in litchi wine with RP-HPLC was studied. Combined the retention time of standard substances and the analysis by LC - MS-MS, （-）-epicatechin, proanthocyanidin B2, gallic acid and rutin were found in litchi wine. Based on these results, a method of quantitative analysis for the 4 phenols by HPLC was developed and the av- erage recoveries were more than 85%. The analytical method will be an effective means for further studying on the non-enzymatic browning in litchi wine.

关 键 词：荔枝酒 酚类物质 HPLC 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]