高效液相色谱法测定樱桃汁及不同酿酒酵母所酿樱桃酒的活性成分  

Analysis of active ingredient in cheery juice and different cherry wine by high performance liquid chromatography

作　　者：吕国涛[1] 牛宇[2] 单璐[1] 冀佩双 张丽珍[1] 

机构地区：[1]山西大学生命科学院,山西太原030006 [2]山西省农业科学院农业资源与经济研究所,山西太原030006

出　　处：《食品与发酵工业》2016年第8期171-177,共7页Food and Fermentation Industries

基　　金：山西省科技厅重点研发计划(农业)(2016)

摘　　要：以As2399、grapeZ2、WineZ3三种酿酒酵母对樱桃果汁进行发酵酿造的樱桃酒为研究对象，利用高效液相色谱法对3种樱桃酒和樱桃果汁的酚酸类化合物、黄酮类化合物、有机酸类化合物进行分析比较。结果表明，所检测的各酚酸、黄酮、有机酸均呈现良好的线性关系（R^2〉0．992），不同水平的添加回收率为91．93％-106．82％。4种样品分析表明，筛选的较优酿酒酵母是As2399。樱桃酒中总酚酸与总黄酮的含量均比樱桃果汁中减少。4种样品总酚含量依次为果汁〉As2399〉WineZ3〉grapeZ2；总黄酮含量依次为果汁〉As2399〉WineZ3〉grapeZ2。樱桃酒中的绿原酸、咖啡酸、香草酸、p-香豆素和阿魏酸的含量均显著高于樱桃果汁，As2399樱桃酒中P-香豆素的含量显著高于另2种樱桃酒。樱桃酒与樱桃果汁中的芦丁、白藜芦醇、槲皮素、山奈酚含量无显著差异，在As2399樱桃酒检测到了黄芩素。3种樱桃酒中酒石酸、苹果酸、柠檬酸含量均比樱桃果汁中增加，草酸含量均比樱桃果汁减少；草酸、柠檬酸、富马酸在3种樱桃酒中无显著差异，As2399樱桃酒中酒石酸、柠檬酸与琥珀酸含量较另2种樱桃酒高。The current study was carried out to elucidate the effect of inoculation of As2399, grape Z2, Wine Z3 yeast on the chemical materials production in cherry wines, especially the contents of phenolic acids, flavonoids, and organic acids. The qualitative and quantitative determination of phenolic acids, flavonoids and organic acids in cherry wine and cherry juice were carried out by HPLC. Results showed that there was good linear relationship among the content of the phenolic acids, flavonoids, and organic acids （R2 〉 0. 992）. The recovery rate at different addition levels were 91.93% - 106.82%. Analysis of four samples showed that the best yeast strain was As2399. The total con- tents of phenolic acid and flavonoids in cherry wine were lower than those in cherry juice. The order of total content of phenolic acid in the four samples was as follows ： fruit juice 〉 As2399 〉 WineZ3 〉 grapeZ2. The order of total content of flavonoids was as follows ： fruit juice 〉 As2399 〉 WineZ3 〉 grapeZ2. The contents of chlorogenic acid, coffee acid, vanilla acid, pcoumarin and ferulic acid in cherry wine were significantly higher than those in cherry juice. The content of p-coumarin in As2399 cherry wine was significantly higher than those in the other two kinds of cherry wine. There was no significant difference between cherry wine and cherry juice on the content of rutin, resveratrol, quercetin and kaempferol. Huang Qinsu only was detected in cherry wine As2399. The contents of tartaric acid, malic acid and citric acid in the three kinds of cherry wine were more higher than that in cherry juice, but the content of oxalic acid was lower than that in cherry juice. There was no significant difference in the three kinds of cherry wine on the content of oxalic acid, citric acid and fumaric acid. The content of tartaric acid, citric acid and fumaric acid in As2399 cherry wine were higher than those in the other 2 kinds of cherry wine.

关 键 词：樱桃酒 活性成分 高效液相色谱法 酿酒酵母 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]