山楂红酒中原花青素的硫解-HPLC法分析  

Detection of Procyanidins in Chinese Hawthorn Wine by Thiolysis-HPLC

作　　者：康小虎[1] 高哲[1] 秦爱霞[1] 贾亚楠[1] 陈灿[1] 崔同[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2014年第6期102-106,112,共6页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(31071494);河北省自然科学基金资助项目(C2011204093)

摘　　要：建立了一种可快速测定山楂及其红酒中原花青素的硫解-HPLC方法。优化的硫解反应条件为:样品溶液60μL与含5%苄硫醇的乙醇溶液60μL、混酸(冰乙酸∶1 M盐酸为50∶1)30μL,以90℃反应60 min。在此条件下,表儿茶素及其苄硫醚衍生物的保存率分别为85.6%和89.7%,据此对硫解-HPLC法测定山楂及其产品中原花青素的计算方法进行了校正,并运用于山楂鲜果和山楂红酒的实际样品分析。结果表明,山楂果、山楂红酒中的原花青素含量分别为3786μg/g和1254μg/g,平均聚合度分别为2.0和1.7。Thiolysis-HPLC for rapid detection of proeyanidins in Chinese hawthorn and Chinese hawthorn wine had been developed. The opti- mized thiolysis conditions were as follows： sample （60 μL） placed in a vial and then added with benzyl mercaptan in ethanol （5：95, v/v; 60 μL） and 1 mol/L hydrochloric acid in acetic acid （1：50, v/v; 30 μL）, then the mixture heated at 90 ℃ for 60 min. Under the above conditions, the preservation rates of epicatechin and epicatechin-benzyl sulfide were 85.6 % and 89.7 %, respectively. On these grounds, the calculating method of thiolysis-HPLC on the quantitative evaluation of the procyanidins in hawthorn and hawthorn wine was corrected. Such method was used in practice and the resulted showed that, the content ofprocyarridins in hawthorn and hawthorn wine were 3786 μg/g and 1254 μg/g respectively, and the mean degree of polymerization were 2.0 and 1.7, respectively.

关 键 词：原花青素 苄硫醇 高效液相色谱 山楂 山楂酒 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]