摘要
采用反相高效液相色谱检测不同前处理发酵的桑椹紫酒中黄酮醇的含量,并与葡萄酒中黄酮醇的含量进行对比。结果表明,不同前处理桑椹紫酒中各类黄酮醇的含量除山萘酚,其余均差异极显著。桑椹紫酒中可以检测出10种黄酮醇。其中,槲皮素、杨梅素与葡萄酒中的含量相当,其余8种黄酮醇:山萘酚、异鼠李素、高良姜素、芦丁、非瑟酮、桑色素、鼠李素、芹菜素含量均比葡萄酒中的含量要高,且均在0.54 mg/L以上。
The content of flavonols in mulberry purple wine by different pretreatment was measured by reversed-phase high performance liquid chromatography detection,and then compared with flavonol content in grape wine.The results showed that there was evident difference in flavonol content in various types except kaempferol in mulberry wine by different pretreatment.There were ten kinds of flavonols detected in mulberry purple wine.Among them,the content of quercetin was equivalent to the content of myricetin,and the content of the other 8 kinds of flavonols including kaempferol,isorhamnetin,galangin,rutin,fisetin,morin,fhamnetin,and apigenin（their content was above 0.54 mg/L）was higher than that in grape wine.
出处
《酿酒科技》
北大核心
2012年第7期105-107,共3页
Liquor-Making Science & Technology
关键词
前处理
桑椹紫酒
黄酮醇
比较分析
pretreatment
mulberry purple wine
flavonols
comparative analysis
