蜂胶葡萄酒超声催陈初步研究  

Research of Propolis Wine with Ultrasonic Treatment

作　　者：丁青芝[1,2] 张志恩 谭颂严 王春[1] 熊治渝[1] 马海乐[1,2] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]江苏大学农业工程研究院,镇江212013

出　　处：《食品工业》2017年第11期204-207,共4页The Food Industry

基　　金：国家863计划重点项目(2013AA100203);江苏省博士后基金(1302013A;1501105B);中国博士后(2015M581746);国家自然科学基金(31071502);江苏省农产品物理加工基金(JAPP2012-5);江苏大学人才启动基金(10JDG031);江苏高校优势学科项目(PAPD2012);江苏省大学生创新项目(201613986009Y;201610299127H;201410299025Z);大学生科研立项(Y15A140;Y15A111;15A169;15A180;14A004;14A017;14A050;14A051);大学生创新计划

摘　　要：建立了高效液相色谱分析测定蜂胶葡萄酒中11种酚类化合物的方法。采用Acclain TM120-C18色谱柱(250mm×4.6 mm,5μm)分离,流动相为甲醇-2%乙酸溶液,梯度洗脱,流速为0.8 mL/min,进样量10μL,柱温25℃,检测波长280 nm。在一定线性范围内,各组分的质量浓度与其峰面积线性关系良好,相关系数R2≥0.994 1,11种酚类物质在52 min内得到了很好分离。方法回收率为79.12%~104.58%,相对标准偏差为1.48%~4.65%。该方法用于蜂胶葡萄酒中单体化合物的测定,结果显示,与新酒相比,一定条件下超声处理后的蜂胶葡萄酒中11种单体酚类物含量发生了不同程度的变化,该法可对蜂胶葡萄酒及不同超声条件处理后的蜂胶葡萄酒中11种酚类物质进行定性定量分析,为进一步明确超声催陈蜂胶葡萄酒机理提供重要的分析技术基础。An analytical method for simultaneous determination of eleven kinds of mono-phenols in propolis wine by high performance liquid chromatography（HPLC） was developed.Acclain TM120-C18 column（250 mm×4.6 mm,5 μm） was used to separate the phenolic compounds.Gradient elution was employed with a moble phase consisting of methanol-2% acetic acid and the flow rate was 0.8 mL/min with injection volume of 10 μL,and the wavelength was at 280 nm.The eleven monophenols were separated completely within 52 min and all curves showed good linearity within the test concentration ranges（R2≥0.994 1）.The average recoveries were 79.12%-104.58%,with relative standard deviations 1.48%-4.65%.The method used for the determination of mono-phenols in wines.The results showed that the contents of the 11 kinds of mono-phenols in propolis wine with ultrasonic treatment changed in varying degrees compared with the new propolis wine.The method made it possible for qualitative and quantitative results for the simultaneous determination of the 11 kinds of mono-phenols in propolis wine and propolis wine with ultrasonic treatment,which provided an important technological condition for further study of the mechanism on aging wines with ultrasonic.

关 键 词：高效液相色谱 蜂胶葡萄酒 单体酚 超声波 催陈 

分 类 号：O657.72[理学—分析化学] TS262.6[理学—化学]