摘要
采用高效液相色谱直接进样分析,测定了3种果胶酶处理、4种酵母发酵的葡萄酒中res、ε-viniferin、δ-viniferin等葡萄主要芪化物的含量。结果表明:7种葡萄酒中都含有较多的res、ε-viniferin和δ-viniferin,不同果胶酶、酵母的选用均能影响到葡萄酒中的res、ε-viniferin和δ-viniferin的浸出效果。Ultrazyme Premium果胶酶酒样中ε-viniferin含量为2.187mg/L,而Ex-v酒样中为1.926mg/L,796酵母酒样中res含量为1.193mg/L,而CMS酒样仅为0.682mg/L,δ-viniferin在D254酵母酒样中的含量为2.297mg/L,而在OnefermColor酒样中仅为1.850mg/L。Ultrazyme Premium果胶酶和D254、796酵母对果皮中上述芪化物的浸提效果较好。
The content of resveratrol, ε-,δ-viniferin in seven kinds of red wine fermented with different yeasts and pectinases were quantitified by direct injection high performance liquid chromatography. The results indicated that there are a high level of res, ε-,δ-viniferin in all these wines. The effects of res, ε-,δ-viniferin etraction from grape skin were influnced by different yeasts and pectinases. The ε-viniferin content is 2.187 mg/L in wine of Ultrazyme Premium, but 1.926 mg/L in Ex-v ones. The content of res in wine fermented with 796 is 1.193 mg/L, but 0.682 mg/L in CMS ones, and the content of δ-viniferin in the wine fermented with D254 is 3.075 mg/L, only 2.505 mg/L in Oneferm Color ones. The Ultrazyme Premium pectinase and D254, 796 yeasts facilitated the extraction.
出处
《食品科技》
CAS
北大核心
2008年第10期41-44,共4页
Food Science and Technology
