菊花葡萄酒中多酚类化合物的分析  

Determination of Phenolic Compounds in Chrysanthemum Wines

作　　者：宫英振 李敬川 张昂[2] 裴俊青 刘俊 GONG Yingzhen;LI Jingchuan;ZHANG Ang;PEI Junqing;LIU Jun(Hebei Academy of Forestry and Grassland Science,Hebei Technical Innovation Center for Improved Forest Variety,Shijiazhuang 050061;Inspection and Quarantine Technique Centre,Qinhuangdao Entry-Exit Inspection and Quarantine Bureau,Qinhuangdao 066004;Zaoqiang Conty Bureau of Natural Resources and Planning,Hengshui 053100)

机构地区：[1]河北省林业和草原科学研究院,河北省林木良种技术创新中心,石家庄050061 [2]秦皇岛出入境检验检疫局技术中心,秦皇岛066004 [3]枣强自然资源和规划局,衡水053100

出　　处：《食品工业》2023年第7期326-327,共2页The Food Industry

基　　金：河北省现代农业创新团队邢台综合试验站(项目编号HBCT201800404);河北省农业科技成果转化资金专项(项目编号19826806D)。

摘　　要：采用超高效液相色谱法串联质谱法测定分析了菊花特色葡萄酒中的29种酚类化合物单体物质及含量。结果表明,有10种酚类物质在干红葡萄酒、干白葡萄酒均被检出,菊花中3种重要的药效活性成分在菊花葡萄酒中以不同含量存在,且远高于对照葡萄酒,其中绿原酸在检出的酚类物质中居于最高含量水平。The content of 29 phenolic compounds in Chrysanthemum wine was determined by ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).The results showed 10 phenolic compounds were detected in both red and white wines.3 active pharmaceutical ingredients of chrysanthemum consisted in all the Chrysanthemum wines,with the contents well above the controls.The content of Chlorogenic acid was higher than other phenolic compounds.

关 键 词：葡萄酒 菊花 酚类物质 超高效液相色谱 

分 类 号：O657.63[理学—分析化学] TS262.6[理学—化学]